These delicious baked healthy doughnuts are packed full of nutritious ingredients and are low in refined sugar. Nut free and suitable for vegans.
1tspbicarbonate of soda
2eggsI used flax eggs - 2 tbsp ground flax mixed with 6 tbsp water
200ggrated beetroot2 medium beetroot
For the icing
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Lightly grease your doughnut moulds (you'll need enough for 12 doughnuts). If using silicone ones place them on a baking tray as they can be hard to move when full.
If using flax eggs make these first and set aside.
Sift together the flour, bicarbonate of soda and ground cinnamon and mix well.
In a separate bowl mix together the oil, vanilla, eggs, maple syrup and cider vinegar.
Using a metal spoon fold the dry ingredients into the wet ingredients.
Finally gently stir in the grated beetroot.
Spoon the mixture into the doughnut moulds. You'll only need to half fill them as they rise while cooking.
Bake for 12-15 minutes until firm to the touch.
Remove from the oven and allow to cool in the moulds for a few minutes before carefully turning out onto a wire rack. Allow to cool completely.
If icing, sift together the icing sugar and beetroot powder then gradually stir in the water until you have a thick paste. Transfer to a piping bag to decorate your doughnuts or drizzle over with a spoon.
Allow to set for a few moments before serving.
Store in an airtight container.