Baked Peanut Butter & Chocolate Donuts
Easy
We have teamed up with top Irish food blogger Michelle Hunt aka Peachy Palate to create a mini recipe series. Check out these Baked Peanut Butter & Chocolate Donuts. These donuts are not only gluten, dairy and egg free, but you can whip them up in under ten minutes, have them baked in ten more, and only require one bowl or blender! Watch the video here
PREP IN
10 MIN
COOK IN
10 MIN
SERVE
6
Baked Peanut Butter & Chocolate Donuts
Easy
PREP IN
10 MIN
COOK IN
10 MIN
SERVE
6
Introduction
We have teamed up with top Irish food blogger Michelle Hunt aka Peachy Palate to create a mini recipe series. Check out these Baked Peanut Butter & Chocolate Donuts. These donuts are not only gluten, dairy and egg free, but you can whip them up in under ten minutes, have them baked in ten mor
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Ingredients
- 90g ripe banana, broken into chunks
- 45g peanut butter (or almond butter)
- 55g coconut sugar
- 80ml unsweetened almond milk
- ½ tsp apple cider vinegar
- 1 tsp vanilla extract
- 70g buckwheat flour
- 8g arrowroot flour/starch (or tapioca starch)
- 1 tsp baking powder
- 2½ tbsp cocoa or raw cacao powder
- 1½ tbsp (21g) coconut oil, melted
- 1½ tbsp (30g) maple syrup
- ½ tsp vanilla extract
FOR THE DONUTS:
FOR THE CHOCOLATE GLAZE:
Method
- 1. Preheat oven to 180°C / 160°C fan assisted
- 2. Grease a non-stick donut pan with spray oil
- 3. Place banana, peanut butter, almond milk, apple cider vinegar, coconut sugar and vanilla extract into a blender or NutriBullet (or place into a large jug). Blend until smooth (use a hand blender if using a jug)
- 4. Add in the buckwheat flour, arrowroot flour and baking powder, blend once more until smooth
- 5. Carefully pour or spoon the mixture into the donut tray. Do not overfill as the donuts will rise. Leave about 1cm above the mixture in the tray
- 6. Bake for 8-10 minutes, until a toothpick inserted comes out clean
- 7. Remove from oven and allow to cool for 5 minutes
- 8. Carefully remove from the baking tray. Use a toothpick to release the donuts from the edges before popping out. Cool on a wire rack.
- 9. While the donuts cool mix together chocolate glaze ingredients. Pour mixture into a small shallow bowl; at least the same diameter as the donuts!
- 10. Place the donuts one at a time bottom side down (the smooth part which was facing down in the donut tray) into the icing
- 11. Lift carefully, tap of excess and place onto a baking paper lined tray icing side up
- 12. Sprinkle with toppings if desired... Granola, coconut flakes, bee pollen, chocolate chips, marshmallows, cookie crumbles etc.
- 13. Allow to set or eat straight away
- 14. Best consumed within 48 hours. Store in a seal tight container at room temperature
