Whether you’re vegan, or just plant-curious, these are totally drool-worthy – and really easy compared to your classic doughnut recipe. They’re baked too, which means no deep-frying dramas. My favourite thing about these? If you have an apple tree, and more apples than you can handle, it’s the perfect excuse to fill your kitchen with the scent of apple and cinnamon (if you needed one!).

Serves 8

Cook Time: Under 1 hour

Ingredients

2 large apples

1 tbsp chia seeds

Vegetable oil to grease pan

120g self raising flour

110g caster sugar

Pinch of salt

½ tsp ground cinnamon

Pinch of nutmeg – optional

65ml almond milk

1 tsp vanilla extract

50g caster sugar

1 tsp cinnamon

Step 1:Preheat oven to Gas Mark 4/175C/155C fan. Peel and roughly chop apples into small pieces and place on a lined baking tray. Bake for 20 minutes until soft. Mix chia seeds with 2 tbsp water. Set to one side. Once the apples are cooked, tip onto a chopping board, cool for a minute, then roughly chop until most of the apples are about 3-5mm.

Step 2: Grease doughnut pan with a little oil. Mix together dry ingredients in a large bowl. Add baked apples to dry ingredients, along with chia seeds, almond milk and vanilla extract. Mix together with a wooden spoon until smooth.

Step 3: Using a spoon or a piping bag, pour the mixture into the tin rings. Make sure they’re only ¾ full. This gives them room to rise. Tap the tin a couple of times on the counter, releasing any trapped air bubbles. Bake in the middle of the oven for 13-15 minutes, until risen. Remove, and allow to cool in the tin for 15 minutes, pulling away from the tin edges as they cool.

Step 4: Mix the remaining caster sugar and cinnamon on a plate.  Remove the doughnuts from the pan and coat in the cinnamon sugar. Top tip – if the doughnuts are sticking in the middle, use a toothpick to loosen from the tin. They should then lift out easily. Serve fresh.