vegan gingerbread and cranberry doughnut recipe | Schwartz

Ingredients

• <b> For Doughnut Dough:</b>
• 1 small sweet potato, peeled and grated
• 1 grated apple
• 50 g (2 oz) brown sugar
• 150 ml (1/4 pint) oil
• 1 tsp ginger ground
• 1 tsp cinnamon ground
• 100 g (4 oz) rice flour
• 50 g (2 oz) almond powder
• 25 g (1 oz) coconut flour
• 50 g (2 oz) tapioca starch
• 1 tsp baking powder
• 1/2 tsp bicarbonate soda
• 1/2 tsp salt
• <b> For Cranberry Icing :</b>
• 100 g (4 oz) fresh cranberries
• 4 tbsp water
• 125 g (5 oz) icing sugar
• 1 tbsp coconut butter
• <b> For Topping</b>
• 1 tbsp coconut, shredded