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

1. PREHEAT OVEN TO 180 DEGREES. LIGHTLY GREASE YOUR NODO SILICONE MOULD
2. WHISK ALL WET INGREDIENTS TOGETHER, THEN ADD DRY
3. MIX INGREDIENTS UNTIL COMBINED INTO A THICK SMOOTH BATTER.
4. SPOON MIXTURE INTO PIPING BAG AND PIPE RINGS 3/4 FULL INTO NODO BAKING MOULD.
5. BAKE FOR 13-15 MINUTES UNTIL LIGHTLY GOLDEN AND COOKED THROUGH.
6. REMOVE DONUTS FROM MOULD AND ALLOW TO COOL.
7. DIP INTO DESIRED TOPPING. WE USE MILK CHOCOLATE SPRINKLED WITH FREEZE DRIED STRAWBERRIES.