Gluten-Free Donuts – Ilaria Moretti

30 min

Low

Low

Preparation

In a large bowl, combine La Veronese® Instant Wholegrain Oat Flour, baking powder, cocoa, the egg, and plant-based milk. Whisk vigorously until you obtain a smooth, lump-free batter.

Grease the donut molds thoroughly to prevent sticking during baking. Pour the batter evenly into the molds.

Bake in a preheated oven at 180°C (350°F) for about 15 minutes.

Ingredients

Serves 2

La Veronese® Instant Wholegrain Oat Flour – 80 g

Baking powder – 1 tsp

Plant-based milk – 120–130 g

Unsweetened cocoa – 1 tsp

Egg – 1

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Preparing unique and delicious dishes has never been easier: here are the products you’ll need for this recipe!

Instant Whole Oat Flour
For cakes, cookies, breading, creams
500 g
Add to cart Buy now9,90 €

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