Blind and Chocolate Donuts

Pour the eggs, oil, chickpeas, sugar, salt and vinegar into the blender or Thermomix.

In a bowl, pour the flour, starch, bicarbonate, xanthan gum, cocoa and finally the yeast.

Add the blended mixture to the dry ingredients and mix with a rubber spatula.

Transfer the mixture into a piping bag and fill the donut molds 3/4 full, then bake in a static oven at 180 degrees for about 25 minutes.

For the glaze, combine all the ingredients in a saucepan and cook for 10/15 minutes.

While still hot, glaze the donuts on a wire rack.

Serve them decorating them as you like.

The chef recommends:

This recipe is made with ingredients that have a high nutritional density and add fiber and protein to our dessert, as well as being lactose and gluten free.

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