INGREDIENTS FOR 4 SERVINGS:
For the doughnuts
- 120 g Bake-Free Scone - doughnut flour mixture
- 120 g sugar-free coconut yoghurt
- 6 g sweetener (1:10)
- a pinch of Himalayan salt
- a quarter packet of baking powder (3 g)
- Coconut oil for baking
For scattering:
- 10 powdered erythritol
For the vanilla cream:
- 100 g coconut cream
- 200 g of water
- 4 g sweetener (1:10)
- a pinch of Himalayan salt
- 1 tablespoon of vanilla flavouring
- 15 g of millet flour
- a few drops of freshly squeezed lemon juice
PREPARATION:
Mix the ingredients for the doughnut (you don't need the coconut oil, it will be used for baking) and let it rest for 5 minutes. Roll it thinly on a dry surface and cut it into small (about 3x4 cm) rectangles (I got 50 pieces). Fry them in hot coconut oil (only a few pieces at a time) and sprinkle with powdered erythritol. For the dressing, put the ingredients in a saucepan and cook until thick, stirring constantly.
