Who doesn't love a doughnut? These ones are gluten-free and are an indulgent treat with less guilt, drenched in this delicious dairy-free, salted caramel sauce. You will need two x 6-hole doughnut trays. Pop the tin of coconut milk into your fridge two days before making the sauce, which can be made a day before and refrigerated. It will solidify, so when you want to use it melt it over a gentle heat and spoon off any excess oil that appears.

Makes: 12
Preparation: 20 minutes
Cooking: 20 minutes

● Pre-heat the oven to 180°C and melt the coconut oil over a gentle heat, leave to cool.

● Beat the eggs and add the coconut oil, almond milk, the vanilla bean paste or seeds and a pinch of sea salt.

● Stir in the sifted ground almonds and cornmeal, coconut sugar, baking powder and cinnamon then pour the mixture into a measuring jug. Pour the mixture into the doughnut-hole tray and bake for 20 minutes.

● To make the salted caramel, open the chilled can of coconut milk, discard the water and spoon the solidified coconut milk into a saucepan.

● Add the honey, sea salt and coconut oil. l Whisk the ingredients together over a gentle heat until smooth. Increase the heat to a gentle boil until the sauce starts to thicken and bubble, and keep it bubbling for 5 minutes, stirring it. Reduce the heat, simmer for 15 minutes then take off the heat to cool slightly. If it hasn't caramelised, continue stirring on the heat for another 2-3 minutes.

● Cool the baked doughnuts on a wire rack then dip or drizzle them in the salted caramel sauce to serve.