Gluten - Free Carrot Cake Doughnuts - cooking recipe

Ingredients

1 1/2 tablespoons ground flax seeds
1/4 cup hot water
1/3 cup brown rice flour
1/4 cup chickpea flour
1/4 cup arrowroot
1/2 teaspoon guar gum
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2 tablespoons ground pecans
3 tablespoons cream of rice
2 tablespoons fine cornmeal
1/3 cup unsweetened vanilla almond milk
3 tablespoons brown sugar
2 tablespoons maple syrup
1 tablespoon oil
1/2 tablespoon vanilla
2/3 cup finely grated carrot (1 large)
1/4 cup medium-shredded unsweetened coconut

Preparation

Preheat oven to 425\u00b0F and coat a doughnut pan with cooking spray.
In a small dish, whisk together the flax and hot water. Set aside.
Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
Beat in the flax slurry.
Mix in the dry ingredients until well blended.
Fold in the carrots and coconut.
Bake 8 minutes, until the doughnuts spring back when touched.
Cool 5 minutes in the pans before turning out.
Repeat with remaining batter.