Mini Red Velvet Doughnuts
A super easy, simple and fun red velvet doughnut recipe that is gluten-free using home-made oat flour. This recipe is also refined-sugar free using maple syrup. It can be easily adapted to a vegan diet by swapping to a flax-egg and use dairy-free cream cheese.
- Contains Eggs
Prepared with
Ingredients
- 3.5oz gluten-free oat flour (ground oats in your Ninja blender and sieve)
- 1/2 tsp baking powder
- 1/4 tbsp salt
- 0.11oz cocoa powder
- 1 egg
- 0.88fl. oz coconut oil
- 3.5fl. oz maple syrup
- 1 tsp vanilla extra
- 3 1/2 tsp red colouring paste
- 1.75oz cream cheese (at room temperature)
Instructions
Step 1
Begin by adding the oat flour, baking powder and salt directly in the bowl of you Ninja Kitchen food processor along with the dough blade, select pulse for 30 seconds to mix the dry ingredients.
Step 2
Add one beaten egg, cocoa powder, coconut oil, 70ml maple syrup, vanilla extract and 2 ½ tsp of red colouring paste. Select low and allowed to wet and dry ingredients to mix together for approximately 60 seconds.
Step 3
Turn the flip oven on, select temperature to 180 for 8 minutes, select on to pre-heat the oven.
Step 4
Transfer the mixture into a piping bag and pour the red doughnut batter into a silicone doughnut tray and bake for approximately 8 to 9 minutes.
Step 5
Using two small bowls add 25g of cream cheese in each bowl as well as 15ml of maple syrup in and mix together. In one of the bowls add one teaspoon of the red colouring paste and mix.
Step 6
Remove the doughnuts from the oven and allow them to cool completely before adding the frosting.
Step 7
Dip the doughnuts in the cream cheese frosting and drizzle with some of the red frosting.
Step 8
Enjoy!