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Orange glazed doughnuts with sugared rosemary (GF)


Seasonal Paleo and gluten free recipes 

Orange glazed doughnuts with sugared rosemary (GF)

Laura | Lau Sunday cooks

One of the first projects I worked on at the beginning of 2016 was for the utterly beautiful In Clover, a bi-annual lifestyle magazine that focuses on food, fashion and travel.

The magazine has a meaningful and inspiring content illustrated with breathtaking images that make you to thoroughly enjoy the pages. A wonderful sight for the reader.

Orange glased doughnuts with sugared rosemary by Laura Domingo

When I received my copy of the book (I call it a book because 82 matt gorgeous pages can't be called a magazine), I felt a familiar emotion, like when I was little girl waking up on Christmas day. I paused looking at the white tissue paper, the book came wrapped in, which allowed you to just see the front cover through for several seconds, only for S' voice to break my trance by asking; Are you going to open it ? No not yet... I said. 

I just wanted to prolong that moment of happiness as long as I could.

I carefully removed the tissue paper and opened the book, flicking through the first few pages. Then, subconsciously, I jumped to the last page of the book and started to turn the pages from back to front, one at a time. Somehow I was a little bit afraid of finding out that my featured pictures didn't look good.  For a moment I even thought my photographs had looked so bad that Bryony, the editor in chief, had decided not to publish them at all. Oh don't be silly Lau !  Then, I saw it.

Orange glased doughnuts with sugared rosemary by Laura Domingo

It is the first time I have seen my work printed in a magazine, so the feelings that this provoked in me was quite fascinating. First sight: my heart skipped a beat. Then my eyes quickly looked for my name and I smiled. Yeah, that was me!

I couldn't be prouder and happier being part of the In Clover Magazine's Vol. 3 and very honoured to have my work shown along with so many other talented artists. Not to mention passing my heart warmed thanks to the editor, Bryony Hipkin, for giving me the opportunity to collaborate with her team.

And on top of that, a few days later I found out that Julia, from Humphrey and Grace, had tried out my doughnuts recipe and the result was, as she said on her postin one word, yum. She also took a lovely photo of her own doughnuts alongside the magazine.

In one word: thrilled.

The recipe I created for the magazine is not gluten-free, so if you don't have gluten intolerance, you can get the recipe by clicking to enlarge the image below.

Orange glased doughnuts with sugared rosemary by Laura Domingo

But today I didn't just want to share my feelings on my feature in In Clover, but also I want to share the gluten-free version of these beauties as well !

Happy cooking!

Orange glased doughnuts with sugared rosemary by Laura Domingo
Orange glased doughnuts with sugared rosemary by Laura Domingo
Orange glased doughnuts with sugared rosemary by Laura Domingo


Makes 24


2 ⅓ cups or 600 gr. mashed sweet potato, peeled and diced

6 large free range eggs, whisked

1/2 cup maple syrup

1 cup coconut oil, melted

1 tsp. vanilla extract

1/2 cup coconut flour

1/2 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

for the sugared rosemary

3 sprigs of rosemary

1/4 cup of white sugar

For the glaze

2 tbsp. of freshly squeezed orange juice

2 cups icing sugar (confectionary sugar)



Heat oven to 190º C - 350º F and grease with butter 6 cell doughnut Silicone Mould Pan Tin.

In a large saucepan bring water to a boil. Then, put in the sweet potatoes and cook until tender. Place the sweet potatoes in a large bowl and mash using a masher or fork.

In a medium bowl, put in the mashed sweet potato, eggs, maple syrup, coconut oil and vanilla extract combine well.

In another bowl, whisk coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.

Pour dry ingredients into wet ingredients and mix well.

Using a small spoon, fill the 6 doughnuts cells with the mixture, then bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a cake should come out clean. Let them cool. Repeat this operation for making 4 more batches.

to make the sugared rosemary leaves

While the doughnuts are cooling, scatter the sugar in a plate, dip the rosemary springs in hot water and press into the white sugar. Place on a small tray and allow to dry for 30 minutes or until crisp. Trim leaves and set aside.

To make the glaze

Place the orange juice and icing sugar in a medium bowl and whisk until thick and shiny.

Using a spatula, spread the glaze over one side of the doughnuts and decorate with sugared rosemary.