Gluten Free Vegan Chocolate Doughnuts with a Chocolate Drizzle

Makes about 12 large doughnuts or 24 mini doughnuts

Dry mix
1 cup brown rice flour
½ cup sorghum flour
½ tapioca starch
¼ tsp sea salt
2 tsp baking powder
3 tbsp cocoa powder
¾ cup coconut sugar

Wet mix
Chia egg (1 tbsp ground chia 3 tbsp water)
1tsp vanilla extract
2tbsp grapeseed oil
1 cup almond milk (unsweetened)

Chocolate drizzle

1/3 cup dark chocolate chips (vegan)

2 tbsp coconut oil

chocolate donuts

1) Preheat oven to 350 degrees.

2) Mix all dry ingredients together in a bowl, then mix all wet ingredients together in a separate bowl.

3) Mix all the dry and wet ingredients together until all clumps are gone.

4)Grease doughnut tins with coconut oil and fill each doughnut mold 3/4 full.  Then back at 350 degrees for 10 mins or until baked completely through (toothpick test).

5) Let cool for 10 mins or cool in fridge for 5 mins.  While doughnuts cool melt chocolate chips and coconut oil in a sauce pan on low heat.  Stir frequently until all chocolate chips are melted.

6) Space out cooled doughnuts on a pan or plate and drizzle the chocolate sauce over the doughnuts and let sit i fridge for about 10 mins so the chocolate hardens.

7) Then serve and enjoy! Keep in sealed container and in fridge until all the doughnuts are finished.



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