Dessert

Sarah Wilson's gluten-free jam doughnuts

Name: Gluten-free jam doughnuts
Yield: 12
Ingredients: 1½ cups almond meal; 1½ cups gluten-free or regular plain flour; 1 teaspoon baking powder; ½ teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 175 ml milk; 80 g butter or coconut oil, melted; 2 organic eggs; ¹⁄³ cup rice malt syrup; ½ teaspoon vanilla powder; ¹⁄³ cup Berry Chia Jam; 1 cup fresh hulled strawberries or raspberries; 1–2 tablespoons rice malt syrup; 2 tablespoons chia seeds

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https://healthimprovements.info/recipes/gluten-free-jam-doughnuts/6ruhxnp4

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by Sarah Wilson

Sep 04, 2018

"Megs mucked around with this idea during her time with me at I Quit Sugar. She managed to perfect a fluffy, spongy, gluten-free muffin that made everyone think Krispy Kreme. She’s clever and a bit obsessed like that." Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.

1½ cups almond meal
1½ cups gluten-free or regular plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
175 ml milk
80 g butter or coconut oil, melted
2 organic eggs
¹⁄³ cup rice malt syrup
½ teaspoon vanilla powder
¹⁄³ cup Berry Chia Jam

Berry Chia Jam

1 cup fresh hulled strawberries or raspberries
1–2 tablespoons rice malt syrup
2 tablespoons chia seeds

Method

1.

To make berry chia jam, throw all the ingredients into a saucepan with 2 tablespoons water and use a stick blender to combine (or whizz in a blender first). Heat the pan over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened (3–5 minutes). Store in the fridge for up to 1 week.
2.

Preheat the oven to 180ºC (160ºC fan-forced) and grease a 12-hole muffin tray.
3.

Place all of the ingredients except the jam in a large mixing bowl and stir until smooth.
4.

Scoop a heaped tablespoonful of mixture into each prepared muffin hole. Make a little indent in the batter and dollop in 1 heaped teaspoon of jam. Top each with a larger dollop of batter.
5.

Bake for 20 minutes or until golden and cooked through. Allow to cool slightly before removing from the tray. These will store well in an airtight container in the pantry for 3–4 days, or freeze them for up to 1 month.