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Cinnamon, apple, lavender and a few drops of rum make these doughnuts irresistible. They can be baked in the traditional way in hot oil or fat-free in the oven. Whichever you choose, success is guaranteed.
Ingredients:
- 100 g lukewarm sugarfree almond milk
- 12 g freshly squeeezed lemon juice
- 40 g melted margarine
- 1 db egg, size “M”
- 2 tbsp erythritol (powder)
- 1 db apple
- 200 g it’s us kate’s sourdough low carb mix
- 1-2 coffee spoon of rum or rum flavouring
- 1 tbsp lavender flavouring – it can be omitted
- 1 coffee spoon of cinnamon
Preparation:
In a large bowl whisk together the lukewarm almond milk, the lemon juice, the melted margarine, the egg, the rum and lavender flavourings. Grate the apple (on the largest holes of the grater) onto the mixture, add the flour, the erythritol and the cinammon to it, then mix all well. Let the dough rest for 10 minutes on room temperature. Roll it out to the thickness of your finger and cut it into round pieces of your choice. The donuts can be baked in the traditional way in hot oil or fat-free in the oven. When frying in oil, make sure that the oil is not too hot and fry preferably smaller sized donuts, so that they are sure to be cooked in the middle as well. When baking in the oven, place the donuts on a baking tray lined with parchment paper and bake them in a preheated oven at 180℃ for approx. 30 minutes. Before serving, sprinkle your donuts with erythritol powder.
