Ref: 467
Heading: Bread & Baking
Cuisine: American
Food Type: Vegan
No of Portions: 8
Change no of portions required to :
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Ingredients & Prep
1 banana ripe peeled chopped
110 g
Medjool dates pitted
80 tbsp
almond milk
60 g
rice flour
55 g
buckwheat flour
45 g
tapioca flour
2 tbsp
maple syrup
2 tsp
almond flour
2 tbsp
coconut creamed/butter chopped
2 tbsp
water
1 tbsp
flax seeds
1 tsp
cider vinegar
1 tsp
baking powder
1 tsp
bicarbonate of soda
1/2 tsp
salt
1/2 tsp
cinnamon powder
1/2 tsp
ginger ground
Caramel Sauce
180 ml
maple syrup
80 g
pecan nuts chopped
2 tbsp
coconut creamed/butter
1 tbsp
coconut oil
1/2 tsp
salt
1/2 tsp
cinnamon
Method
Step 1
In a small bowl add flax seeds & water, stir & set aside to make a gel.
Step 2
Pre-heat oven to 180'c.
Step 3
In a mixing bowl add rice, buckwheat, tabpioca, & almond flours, baking powder, bi carb, cinnamon & the ginger then mix & set aside.
Step 4
In & food processor or liquidizer place banana, chopped creamed coconut, almond milk, dates, maple syrup, & vinegar, blitz to smooth, add this mixture to the flours with the flax seed gel, then beat using an electric mixer or hand whisk until its all smooth.
Step 5
Pour mixture into non-stick doughnut or muffin tin/molds or cupcake cases approx. 85g in each then bake for 20 mins, test with a skewer or cocktail stick, if dry they are cooked.
Step 6
While they are cooking make the caramel sauce, on a low heat add maple syrup, & coconut oil heat until it boils constantly stirring, then add nuts, salt, creamed coconut & cinnamon, keep stirring until it boils again, let it simmer for 1 minute still stirring then remove & pour into a serving bowl.
Step 7
Serve doughnuts warm with warm caramel sauce.
Suggestion & Tips
Very tasty with vegan ice cream.