Donuts: Gluten Free and Dairy Free
Donuts! I’m excited to share this recipe with you finally! We ate a lot of trial-and-error versions of this recipe before it landed on this one! These are healthy, gluten and dairy free, naturally sweetened with maple syrup and banana and made two ways – one peanut butter and chocolate and the other tahini vanilla.
You need the pans to make donuts. The batter needs a pan to keep the shape. Free forming the batter doesn’t work – I have tried to make sure! I have different pans – the round 8 one is from Switzerland, the 6 one was locally sourced from a kitchen supply store and the little one was given to me and I haven’t used it yet but it would be great for mini donuts! Next time! Silicon forms are available on Amazon.
I think I’ll head to the kitchen now and make a batch of these!
As always, when you make this recipe, please post a photo of your Donut goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Bake Time: 10 Minutes / Makes: 6
Ingredients
Chocolate Version:
1 Medium Banana - mashed
¼ Cup Maple Syrup
1 Egg
¼ Cup All-Natural Smooth Peanut Butter
1 teaspoon Vanilla
½ teaspoon Cinnamon
½ Cup Gluten Free Flour (I use Bob’s Red Mill but there are many others available at the grocery or health food store)
¼ Cup Cacao Powder
½ teaspoon Baking Powder
Tahini Vanilla Version:
1 Medium Banana - mashed
¼ Cup Maple Syrup
1 Egg
¼ Cup Tahini
2 teaspoons Vanilla
1 teaspoon Cinnamon
¼ teaspoon Ground Cloves
½ Cup Gluten Free Flour (I use Bob’s Red Mill but there are many others available at the grocery or health food store)
½ teaspoon Baking Powder
How It’s Made
The instructions below are for the chocolate donuts. The tahini vanilla ones are identical in method.
Preheat your oven to 350°F.
Get out your donut pans.
In a medium bowl, mix together the mashed banana, the maple syrup, the egg, the peanut butter, vanilla and cinnamon. Mix together until smooth.
Add in the gluten free flour, the cacao and the baking powder. Mix until the batter is smooth.
Spoon into the donut pan smoothing out the batter in each donut mold.
Bake for 10 minutes.
Remove from oven and let cool. Remove from pan and drizzle the chocolate ones with Tahini Maple Syrup Caramel and the tahini vanilla ones with chocolate!
Chocolate Drizzle: Melt ¼ cup chocolate chips (dark or semi-sweet) in either a glass dish in the microwave in 30 second increments, or gently in a small saucepan over medium-low heat, stirring until it is melted. Pour the melted chocolate into a small baggie. Seal the baggie and squeeze the chocolate to one corner. Snip a very small opening of the corner and immediately drizzle the melted chocolate over the donuts. Let the chocolate cool for a minute or so. It will harden as it cools.
Enjoy!
Variations
You could melt chocolate and dip the top of the donuts into it, sprinkle with sprinkles or mini chocolate chips or chopped nuts.
Substitute the peanut butter for almond butter.
Substitute the egg for a chia egg.
