Vegan Gingerbread & Cranberry Doughnut

Desserts Food Gluten-free Vegan Vegetarian

Schwartz

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Prep: 40 minutes

Cook: 35 minutes

6 Servings

Ingredients

FOR THE DOUGHNUT DOUGH

1 small sweet potato, peeled & grated

1 apple, grated

50g brown sugar

1/4 pint oil

1 tsp ground ginger

1 tsp cinnamon powder

100g rice flour

50g almond powder

25g coconut flour

50g tapioca starch

1 tsp gluten free baking powder

1/2 tsp bicarbonate soda

1/2 tsp salt

FOR THE CRANBERRY ICING

100g fresh cranberries

4 tbsp water

125g icing sugar

1 tbsp coconut butter

FOR THE TOPPING

1 tbsp coconut, shredded

Method

Preheat the oven to 180°C
In a large bowl, combine the sweet potato, apple, sugar, oil, ginger, cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough
Make balls of dough and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre. Bake for 25 minutes. Leave them to cool
Place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften. Do so until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool
Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth
Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack, drizzle the cranberry glaze over then sprinkle with coconut and chopped cranberries