Ingredients Dry:
3/4 cup (90 g) MIS Chic Pea flour
3 tbsp MIS cornstarch (you might need an additional tbsp of water with MIS Chic pea flour)
2 tbsp almond flour or use more MIS Chic Pea Flour
1/4 tsp (0.25 tsp) salt Zest of half or whole for zestier a lemon, or whole lime
1 tsp baking powder divided
1/4 tsp (0.25 tsp) baking soda.
Wet:
Juice of a lemon or lime 2 to 2.5 tbsp
1/3 cup (66.67 g) sugar 1 tbsp more for sweeter
1/2 tsp (0.5 tsp) MIS vanilla essence a pinch of MIS ground nutmeg
1.5 tsp white or apple cider vinegar
1/2 cup (125 ml) water
1/4 cup (56 ml) oil
Glaze:
3/4 cup (150 g) raw sugar or powdered
1 to 2 tbsp non dairy milk or lemon juice
Directions
Preheat oven to 400 degrees F / 200ºc. Grease the doughnut pan really well. Also keep 2 baking sheets (larger than the pan handy).
In a blender, add the chic pea flour, corn starch, almond flour, salt,
1/2 tsp baking powder and zest.
Add wet ingredients and blend until sugar is combined and batter is smooth. Add 2/3 cup liquid(water and lemon juice). Batter should be like a pancake batter on the thin side.
Add remaining baking powder and baking soda. Pulse a few times to combine or use a spoon to mix in well. Let mixture sit for a minute to get slightly frothy. Lemon and baking powder will react to make the batter frothy.
Pour into prepared donut pan. Fill not more than 2/3 of the height. Place doughnut pan on a baking sheet. Place another baking sheet on top. This will create chamber where some of the steam will stay during baking instead of escaping.
Bake for 11 minutes, then remove the top sheet and bake for another 4 to 5 minutes. total 15-16 minutes.
Take pan out and let sit for a minute, remove doughnuts. Let the doughnuts cool completely for 15 minutes. Then frost and let the frosting sit for a few minutes then serve.
Easy Glaze:
Powder the sugar in a blender with 1 tbsp cornstarch. Add to a bowl and add 1 to 2 tbsp non dairy milk or lemon juice and a good pinch of salt. Mix until smooth. Dip donuts in the glaze or drizzle some on the doughnuts.
