Quick to make, baked not fried and leftovers, if you have any, freeze well.
Makes 18 donuts.
75g Greek yogurt
3 eggs, beaten
1 teaspoon vanilla extract
110g gluten free plain flour
80g ground almonds/ almond meal
2 teaspoons gluten free baking powder
200g caster sugar
Icing sugar to dust
Preheat the oven to 170 degrees Centigrade.
Butter the donut tins very well.
Combine the yogurt, eggs, oil and vanilla
In a large bowl, combine the flour, almond meal, baking powder and sugar.
Pour the wet ingredients into the dry and fold in.
Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.
Squeeze the batter out into each individual ring, no more than a third filled.
Bake in the oven for 13-15 minutes.
Allow to cool a little in the tin before tipping out onto a baking rack.
Dust with a little icing sugar and serve.