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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These carrot and cinnamon doughnuts are a simple sweet treat with a gluten free option.
1 Preheat oven to 180ºC. Lightly spray a non-stick doughnut tin.
2 Into a large bowl sift flour, one teaspoon cinnamon and nutmeg. Add brown sugar and stir.
3 In a jug, whisk to combine milk, oil and egg. Add the wet ingredients to the dry ingredients and combine. Add carrot and stir through.
4 Into prepared doughnut tin holes, spoon mixture to halfway. Bake for 10–12 minutes.
5 Meanwhile, on a plate, combine castor sugar and remaining cinnamon. Invert doughnuts from tin and sprinkle them, while hot, with remaining cinnamon sugar, to coat.
Make it vegan: Substitute egg with Orgran No Egg™ Egg Replacer. Use almond or rice milk instead of dairy milk.
Make it gluten free: Use gluten-free flour and check spices are gluten free.
Make it low FODMAP: Swap flour for gluten-free self-raising flour and trim milk for lactose-free milk.
Doughnuts will keep stored in an airtight container in a cool place for up to two days.
Calories 123 cal
Kilojoules 520 kJ
Total fat 5 g
Saturated fat 1 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I had a bunch of carrots to use up and came across this recipe. They taste delicious!
I would probably half (or even quarter) the amount of cinnamon sugar though, I had so much left over.