Preheat the oven to 180’C / Gas 4 /350’F.

Place the chia seeds in a mug and cover with the water. Stir well and set aside for 15-20 minutes – this will form a thick and gloopy paste which makes a fabulous, vegan-friendly egg replacer.

Mix all of the dry ingredients (flour, coconut sugar, baking powder, cinnamon and beetroot powder) in a large mixing bowl.

In a saucepan place the coconut oil, almond milk, apple cider vinegar and vanilla extract. Put on a low heat until the coconut oil has melted – you don’t want it to bubble or boil, so remove from the heat as soon as it’s all liquid.

Add the chia/water mix into the dry ingredients and stir through. Then add the wet ingredients to the dry, and mix well to form a thick batter.

Lightly grease a doughnut tin with a little coconut oil to ensure the mixture does not stick. Fill each doughnut hole with around 2 tbsp of the batter, making sure you leave the hole in the middle.

Bake in the oven for around 8-10 minutes – I had to do mine in two batches as I only had one, six-doughnut tin.

Allow the doughnuts to cool in the tin for a couple of minutes before using a knife to gently remove them onto a wire cooling wrack. Leave to cool completely.

Make the glaze by splitting the bar of white chocolate between two bowls, with a teaspoon of coconut oil in each, and melt them both. I zapped mine in the microwave for around 45 seconds.

Once melted, add the beetroot powder to one of the bowls and mix well until the chocolate is a rich pinky/purple colour.

Pour the white chocolate onto a plate, spread out a little and then dot on blobs of the pink mix. Swirl a little with a knife and then dip the doughnut into the swirl. Lift out carefully and place back on the rack to dry. Cover with sprinkles if desired and place in the fridge to set for 20-30 minutes before eating.