Memories of gobbling up steamy cinnamon-dusted doughnuts may have faded to hazy blurs from your pre-gluten-intolerant days, but one local baker is about to change your constant doughnut-less sadness. Reinventing the old deep-fried sugar-loaded doughnuts of yesteryear, nodo donuts bakes gluten-free gourmet doughnuts from organic and natural ingredients.

The creation of local marketing guru and graphic designer turned baking talent Kate Williams, nodo donuts are free from artificial colours and flavours, using only free-range eggs, fresh fruit, Australian extra virgin olive oil, couverture and callebaut chocolates, pure maple syrup and Heilala 100% vanilla extract and paste. The intriguingly flavoured treats are made from a base of all-organic dairy products, gluten-free flour blends, coconut oil, sugar, milk and cream, and raw and rapadura sugars.

Kate saw this new venture as a way to harness her love of good food and get back to her hospitality roots. So after months of recipe developments she now executes her baking at Wandering Cooks food incubator with the help of two lovely ladies. nodo donuts will be appearing at this weekend’s Hawthorne Twilight Markets on Friday April 4 from 4:00–8:30 pm, where Kate will no doubt sell out of delectable flavour combinations such as the Banana Bread Donut with maple cream cheese, toasted coconut and pecans, Raspberry Triple Coconut Donut with a dark chocolate glaze and the Blueberry Cheesecake Donut with a pistachio crumb.