Banana Nut Cake Donuts – GF, refined sugar-free
Makes: 8-10 donuts
1 cup Bob’s Red Mill 1 to 1 gluten-free baking flour
1/4 cup coconut sugar
1/2 cup almond flour
1 heaping tsp cinnamon
1/2 tsp ginger powder
1 tsp baking powder
1 cup mashed ripe banana (about 2 bananas)
1/4 cup coconut water (or swap for equal amount of nut milk)
Preheat oven to 350F. In a large bowl combine all the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and mix until incorporated. Pour batter into a prepared donut pan and bake for 12min or until cooked through. Recipe makes about 8 donuts (depending on the size of your pan)! For the glaze I just melted some coconut butter with a bit of coconut oil (this thins it out to make a glaze) and drizzled it on top. You can add a bit of maple syrup or honey for a sweeter drizzle. I sprinkled each donut with crushed walnuts and lots of cinnamon. Store them in the fridge for up to 1 week (they actually taste even better when chilled)!
Hey, did you give this recipe a try?