The Lovegrass

Teff Almond Doughnuts


100g of Lovegrass Teff flour (preferably white for this recipe)
100g ground almonds
160ml plant milk
4 tbsp maple syrup
2 tbsp rapeseed oil
1.5 tsp gluten free baking powder
1 tsp almond essence


Preheat oven to 180 Centigrade
Lightly grease a 6 hole doughnut tin
Mix dry ingredients
Mix wet ingredients
Combine together and spoon into the mould
Bake for 20 minutes and cool on wire rack
Dip into melted vegan chocolate and sprinkle with freeze dried berries and nuts (or go all out just like I did!!)

Happy Baking!

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