Special equipment: doughnut molds; a pastry bag fitted with a large round tip
Preheat the oven to 350 degrees F and grease the doughnut molds.
Combine the flour, sugar, baking powder, egg replacer and salt in a large bowl, then cut in the margarine as you would with pie dough, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs with some pea-sized bits of margarine.
Scald the almond milk in a small saucepan and allow to cool. Stir in the vanilla extract.
Pour the milk mixture into the dry mixture and fold together gently until it has just come together. Don't overmix or your doughnuts will be tough. Gently fold in half of the cereal.
Fill a pastry bag fitted with a large round tip with the dough and pipe into the donut molds.
Bake until the doughnuts spring back to the touch, 10 to 12 minutes.
For the glaze: Whisk together the sugar, margarine and vanilla bean paste with 50 grams water.
Dip the doughnuts into the glaze, then sprinkle with the remaining puffed rice cereal.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Jaime Podgorny