This is flavour variation of my previous Double chocolate donuts recipe. I am having a love affair with carob at moment and i thought it will work extremely well in this recipe. If you are not familiar with Carob, it tastes vaguely similar to cacao but with a more caramel/coffee taste. It contains lots of antioxidants and it’s very rich in calcium. I love adding it to my porridge or smoothies and I was sure it would have been a star in baking too. Because carob has a naturally caramel flavour the best topping had to be a coconut sugar base, super silky caramel sauce. As suspected I was right! It’s literally a match made in heaven, the sauce makes the donuts even moister and ultra decadent and would you believe it it’s only made of a couple of ingredients and it’s dairy free?? I seriuosly had to stop myself from eating straight from the pan with a spoon 🙂
½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)
½ cup of brown rice flour
½ cup of coconut sugar
4 heaped tablespoon of carob powder
2 tablespoon of ground almond
2 tablespoon of milled flax seeds
1 teaspoon of bicarbonate of soda
½ teaspoon of salt
¾ cup of almond milk
3 tablespoon of apple puree
3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil
For the Caramel Sauce
7 tbs of coconut sugar
7 tbs of cold water
about 120 ml of coconut milk (from the can)
1 teaspoon of vanilla essence
a pinch of salt
Start by preheating the oven at 180 degrees Celsius.
With a bit of coconut oil grease your donuts tin.
Mix all dry ingredients together until fully combined.
In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.
Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.
Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.
While the donuts are baking make the caramel sauce: into a saucepan add the coconut sugar and the water and bring it to a boil. Let it bubble for 2-3 minutes. Add the coconut milk. Whisk everything together. Let it simmer on medium-low heat for around 10 minutes until the sauce thicken up and become shiny and glossy. Remove it from the heat and let it cool (it will get thicker as it cools down),
Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack for another ½ hour.
To glaze the donuts: Dip the cooled donuts into the caramel sauce and sprinkle with coconut sugar if you like.
Keep in an airtight container in the fridge for up to 5 days.