6 ring doughnut baking tray, plate, kitchen paper, 2 x mixing bowls, deep saucepan and slotted spoon or tongs

Doughnut Baking
75g FREEE Self Raising White Flour
50g FREEE Organic Chickpea Flour
75g caster sugar
100g water
1 tsp vanilla extract
oil, for tray

Doughnut Frying
75g caster sugar
oil, for frying

180°C, Fan 160°C, 350°F, Gas 4        

Doughnut Baking

1. Pre-heat the oven.
2. Rub some oil around the inside of a 6-ring doughnut baking tray.
3. Measure the self-raising flour, chickpea flour and 75g sugar into a mixing bowl and stir to combine.
4. Add the water and vanilla extract, stirring to make a smooth batter.
5. Spoon or pipe the batter equally into the doughnut rings.
6. Bake for 20 minutes until golden brown.
7. Turn the doughnuts out onto a wire rack.

Doughnut Frying

1. Line a large plate with two sheets of kitchen paper.
2. Put the caster sugar into a bowl.
3. Half fill a saucepan with oil and put it over a medium heat.
4. Carefully slip a baked doughnut into the hot oil and cook until brown all over, turning over is necessary. Watch and take care as it can brown very quickly if your oil is too hot.
5. OR cook the baked doughnuts in a deep fat fryer according to the manufacturer’s instructions.
6. Using a slotted spoon or tongs, lift the doughnut out of the oil onto the paper lined plate for excess oil to drain off.
7. Transfer the warm doughnut to the bowl of sugar, turn it over so it is coated in sugar and leave to cool.
8. Repeat the process until all doughnuts have been cooked, drained and dredged in sugar.