Carrot and cinnamon sugar doughnuts
These carrot and cinnamon doughnuts are a simple sweet treat with a gluten free option.
Serves: 12
Time to make: 35 mins
Ingredients
- 1 cup self-raising flour
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¹/³ cup brown sugar
- ¹/³ cup trim milk
- ¼ cup canola oil
- 1 egg
- 1 cup grated carrot
- 2 tablespoons castor sugar
Instructions
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.
Variations
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.
HFG tip
Doughnuts will keep stored in an airtight container in a cool place for up to two days.
Nutrition Info (per serve)
Kilojoules 520kJ
Calories 123cal
Protein 2g
Total fat 5g
–Saturated fat 1g
Carbohydrates 15g
–Sugars 8g
Dietary fibre 1g
Sodium 50mg
Calcium 30mg
Iron 0.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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