INGREDIENTS:
MAKES 6 DONUTS
- 1 CUP (160G) NODO PLAIN FLOUR
- 1/2 CUP (50G) ALMOND MEAL
- 1/2 TEASPOON XANTHAN GUM
- 2 TEASPOONS BAKING POWDER
- 1/4 TEASPOON SALT
- 1/2 CUP (100G) RAW SUGAR
- 1/2 CUP (150ML) MILK OF CHOICE
- 2 FREE RANGE EGGS
- 1 TEASPOON VANILLA EXTRACT
- 1/2 CUP (120ML) OIL
METHOD
- PREHEAT OVEN TO 180 DEGREES. LIGHTLY GREASE YOUR NODO SILICONE MOULD
- WHISK ALL WET INGREDIENTS TOGETHER, THEN ADD DRY
- MIX INGREDIENTS UNTIL COMBINED INTO A THICK SMOOTH BATTER.
- SPOON MIXTURE INTO PIPING BAG AND PIPE RINGS 3/4 FULL INTO NODO BAKING MOULD.
- BAKE FOR 13-15 MINUTES UNTIL LIGHTLY GOLDEN AND COOKED THROUGH.
- REMOVE DONUTS FROM MOULD AND ALLOW TO COOL.
- DIP INTO DESIRED TOPPING. WE USE MILK CHOCOLATE SPRINKLED WITH FREEZE DRIED STRAWBERRIES.