These glazed baked doughnuts are the perfect on-the-go breakfast treat, snack or dessert (served with your favourite ice-cream of course)
The batter is egg free, yet light, airy and moist when baked and dipped in a sweet peanut butter and white chocolate glaze.
There is no other word to describe them then... HEAVENLY!
50g gluten free SR flour,
70g mashed banana,
2 tbsp liquid coconut oil,
2 tbsp maple syrup
¼ cup plant based milk,
½ tsp baking powder,
½ tsp baking soda,
2 tsp vinegar
2 tbsp peanut butter (smooth)
100g white chocolate
Pre-heat oven to 180 C
In a mixing bowl combine milk, mashed banana, coconut oil and maple syrup in a mixing bowl
In a separate bowl combine baking powder, baking soda and vinegar together, mix well to remove any lumps and add into wet mixture.
Pour in dry mix and flour into wet mixture
Using a large metal spoon, stir until just combined (don't over-mix)
Spoon mixture into doughnut holes until evenly and place in oven
Bake for 15 minutes or until a skewer inserted comes out clean
Remove from oven, and turn doughnuts out onto a cooling rack and allow to cool completely
Melt white or dark chocolate and softly swirl in peanut butter
Dip one side of the doughnut into chocolate mix and allow to set. Repeat the process until all doughnuts are completed