Sugar free, gluten free sweet ricotta doughnuts

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When I wrote my gluten free cook book these doughnut balls were one of my recipes, so I thought I’d have a go at creating a no added sugar version and I’m delighted with the results…

For a sweet treat, just make sure the oil is deep and hot enough to make the dough inside fluffy and light. You can use a wheat flour (which contains gluten) instead of gluten free, in which case leave out the xanthan gum.

Recipe by Phil Vickery

phil vickery
Phil Vickery

As a father, and general advocate of healthy living Phil appreciates the need to eat healthier, but as a chef he always wants to create dishes that look and taste amazing and in particular desserts that feel indulgent and a little bit naughty. It is this cooking contradiction that has been the drive behind the creation of this collection of recipes, which aim to provide healthier alternatives that taste and look just as impressive as their traditional alternatives.

“In the recipes I’ve looked at ways to reduce sugar and/or saturated fats, but not at the cost of taste. You’ll still find butter or margarine in some of them, because I felt replacing it produced an inferior product and what’s the point of making a super healthy dessert if you then don’t eat it because you don’t like the taste! In others cream has been replaced with fromage frais, full fat milk has become skimmed, sugar has been substituted for a natural alternative called xylitol and even butter swapped for ricotta.”

Sweet-Ricotta-Doughnuts
Sweet-Ricotta-Doughnuts

Sweet Ricotta Doughnuts
Sweet Ricotta Doughnuts
Print Recipe
Prep Time
10 min
Cook Time Passive Time
25 min 30 min
Prep Time
10 min
Cook Time Passive Time
25 min 30 min
Sweet Ricotta Doughnuts
Sweet Ricotta Doughnuts
Print Recipe
Prep Time
10 min
Cook Time Passive Time
25 min 30 min
Prep Time
10 min
Cook Time Passive Time
25 min 30 min
Ingredients
Doughnut
  • 250 g ricotta cheese
  • 45 g gluten free flour blend see instructions below
  • 1/8th tsp xanthan gum
  • 1 tsp baking powder gluten free
  • 1 tbsp xylitol sugar alternative available in stores as Total Sweet Xylitol
  • 1 lemon zest finely grated
  • 1 egg beaten
  • 1 egg yolk
  • oil for frying
Cinnamon dusting
  • 2 tbsp xylitol
  • 1 tsp cinnamon
White & Brown Rice Flour Blend - keep this in a jar to make this and other recipes
  • 175 g half white and half brown rice blend
  • 175 g potato starch
  • 150 g tapioca starch
Servings:
Instructions
  1. Drain the ricotta: turn into a colander and leave to drain until dry, about 30 minutes or overnight.
  2. Heat the oil in a deep fat fryer to 180C, or a deep sided pan filled one third with oil.
  3. Place the flour, xanthan gum, baking powder, xylitol and lemon zest into a bowl and mix together evenly. Add the egg and yolk; next add the drained ricotta cheese and again mix well.
  4. Spoon the dough into a piping bag (not fitted with a nozzle) and when the oil is hot, pipe small balls of dough straight into the hot oil. If you don’t have a piping bag, roll little balls of mixture between metal spoons and transfer to the oil.
  5. Cook a small batch at a time, swirling and turning with a slotted spoon so you get an even colour and until nice and golden: about 3- 4 minutes.
  6. Drain well on kitchen paper and then roll in cinnamon dusting while still warm.
  7. Serve warm and fresh straight away. The recipe makes about 30 to allow 4 servings of six little bites.
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