The holiday season is here so maintain your physique with these allergy-friendly, vegan and low in fat and sugar treats. What you'll need - makes 13 Cupcakes/doughnuts 1 cup brown rice flour 1 cup oat flour 2 tsp baking powder ½ tsp salt 241 g (1 cup and 1 tbsp) yoghurt** 1 ¼ cups unsweetened vanilla almond milk 2 tsp vanilla paste 1 tsp butter flavour 1 tsp stevia extract 1 tsp almond flavour Sugar-free rainbow sprinkles Vanilla bean frosting 100 g (1 cup) powdered erythritol 60g (5 tbsp) homemade vanilla sugar, powdered in a food processor ¾ tbsp unsweetened vanilla almond milk Vanilla Sugar* (make 1 week before) 4 cups granulated erythritol 3 vanilla beans What You’ll do Cupcakes/Doughnuts Preheat oven to 180°C and line 13 cupcake tins with paper or parchment liners or spray doughnut pans with cooking spray. In a small bowl, whisk the brown rice flour, oat flour, baking powder, baking soda and salt. In a large bowl, whisk the yoghurt, almond milk, vanilla, butter flavou...