Home » Bread & Baking » Banana & Caramel Donuts
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Ref: 467
Heading: Bread & Baking
Cuisine: American
Food Type: Vegan
No of Portions: 8
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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.
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