Gluten-free treats

You don’t have to miss out because you have a gluten intolerance. These desserts were created for you!

Lemon-iced baked doughnuts

PREP + COOK TIME 2 HOURS (+ REFRIGERATION) MAKES 18

You can decorate the doughnuts with all manner of toppings. We’ve chosen a combination of pistachios, rose petals, mixed dried flowers and orange slices, all available from health food stores and specialty cake stores. However, you could also use finely grated lemon or orange rind, or chopped, freeze-dried raspberries and strawberry slices that are easily found in the snack section of most major supermarkets.

375g unsalted butter, at room temperature

2 cups (440g) caster sugar

6 eggs

3 teaspoons vanilla bean paste

1½ teaspoons almond extract

1½ cups (180g) almond meal

3 cups (405g) gluten-free self-raising flour

1 teaspoon gluten-free baking powder

1 teaspoon fine sea salt

¾ cup (180ml) milk

LEMON ICING

4 cups (640g) gluten-free icing sugar mixture

1/3 cup (80ml) lemon juice

TOPPINGS

¼ cup (4g) dried rose petals

¼ cup (4g) mixed dried edible flowers

¼ cup (35g) coarsely chopped pistachios

3 dried orange slices, quartered

1 Preheat oven to 180°C/160°C fan. Grease and flour a 6-hole (¼-cup/60ml) doughnut tray, shaking out excess flour.