Recipe: Baby Gingerbread Doughnuts With Cream Cheese Glaze
Healthy baked doughnuts! Perfect for Christmas which is right around the corner! Makes 15-16 mini ones - or around 7-8 big ones (doughnut pan or maker required)
Recipe can be made vegan by using a flax or chia egg, subbing Greek yoghurt with soy or coconut yoghurt and toffuti vegan cream cheese for glaze
- ⅛ tsp bi carb soda
- ½ cup oat flour
- 2 tbsp maple syrup
- 2 tbsp Greek yoghurt
- ½ tsp cinnamon
- ⅜ tsp baking powder
- ¼ tsp ground ginger
- 1 egg
- 1 tsp maple syrup
- 1 pinch cloves
- 1 pinch nutmeg
- 25 g fat free cream cheese
- ⅛ tsp salt
Preheat oven to 180 degrees and spray your pan with nonstick spray.
Combine all dry ingredients in a bowl and mix until well combined and no lumps of powder.
Add all wet ingredients and mix until well combined - careful not to overmix! Pour into doughnut pan until about 3/4 full and bake for 8 mins.
Mix cream cheese and extra 1 tsp maple syrup until smooth and well combined. Allow doughnuts to cool completely before icing and voila! Sprinkle with some extra cinnamon or a dusting of powdered sugar and enjoy :)
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