Baked Jammy Doughnuts

Add the raspberries, 2 tbsp sweetener, 2 tbsp water and 1 tbsp lemon juice to a saucepan. Cook over a medium heat for 5–6 minutes, stirring occasionally, until the fruit has softened and broken down.

Leave the mixture to cool for 10–15 minutes before blending until smooth. For a silky smooth coulis, pass it through a fine sieve to remove the seeds.

Store in an airtight container in the fridge for up to 4 days.

Preheat the oven to 180°C.

Add the Jammy Doughnut Porridge to a blender or food processor and blend until it forms a fine oat flour.

Add the oat flour, gluten free self raising flour, baking powder, oil, 50ml maple syrup or agave, 1 tbsp lemon juice, egg (or flax egg) and milk of choice to a mixing bowl. Whisk until smooth.

Pipe the batter into a lightly greased doughnut tin, filling each mould around three quarters full.

Bake for 14–16 minutes, or until well risen and lightly golden. Leave the doughnuts to cool for a few minutes before removing them from the tin.

Once completely cool, brush each doughnut with the melted butter of your choice, then coat in the caster sugar.

Enjoy on their own or serve with the homemade raspberry coulis for dipping.