Mocha-glazed baked doughnuts

I made these gluten-free doughnuts one morning when we were desperate for something sweet and quick. The simple combination of oat flour and almond flour come together to make it light and flavourful, while the ground psyllium husk gives the doughnut structure in the absence of gluten and a little bit of fibre to boot. It includes a simple glaze, but you could also just gently toss the warm doughnuts in cinnamon sugar.