Spiced Banana Bread Donuts




Spiced Banana Bread Donuts


  • Dry mixture
  • 1 cup all-purpose gluten-free flour
  • 1/2 cup blanched almond meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • Wet mixture
  • 3/4 cup almond milk
  • 1 large, ripe banana, mashed
  • 1/3 cup coconut oil, melted
  • Dash apple cider vinegar
  • 1 Tbsp chia seeds
  • 3 Tbsp water
  • 2 Tbsp rice malt syrup


  1. Preheat your over to 180 degrees Celsius. Set aside a large donut pan (no need to ease if its non-stick)
  2. In a small bowl, add the chia seeds and water. Whisk to combine, and let to stand and thicken for 5 minutes.
  3. Add the apple cider vinegar to the almond milk, and also set aside for 5 minutes.
  4. In a large mixing bowl, sift in all the dry ingredients except the almond meal (just add that straight into the bowl without sifting). Mix very well with a wooden spoon.
  5. In a second large mixing bowl, and all of the wet ingredients, including the chia and the almond milk mixtures. Mix very well, until uniform (the oil may sit on top, and that is ok). 6. Pour the wet mix into the dry mix, and stir to only just combine (do not overtax). Spoon the mix into the donut pan, until 3/4 full. Use your finger to smooth out the mix.
  6. Bake for 12-15 mins (I did 13), then remove form the oven. Allow to cool for 10 mins before banging donuts onto a wire cooling rack to cool completely.
  8. /4 cup cashews, soaked 4 hours then drained an rinsed
  9. /2 cup coconut milk
  10. grams cacao butter, melted (bain-marie style)
  11. /4 cup rice malt syrup
  12. tsp vanilla extract
  13. Blue matcha powder, OR butterfly pea flower powder
  14. Add the first 5 ingredients to a high-speed blender and blend until very smooth.
  15. Transfer to a bowl. Add blue powder, and stir to combine. Add as little or as much as you like, to create your preferred depth of colour.
  16. Once donuts have completely cooled, dip into glaze. Top with coconut, and enjoy!



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