Healthier, gluten free banana donuts

If you follow my Instagram, you might potentially have cottoned on to my new fondness for donut making. The all consuming obsession began when I stumbled across a donut pan in a secondhand store. Finding a donut pan, much like the finer things in life (such as a waffle maker) is not as simple as popping into House, or wandering through Kmart. You can imagine, then, my unbridled joy in finding one in the most unlikely of places, and in the absence of excessive online lurking or excessive departing with money. (if only I could use emojis in a blog post) 

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I started with the basics - a buttery, sugary (albeit gluten free) basic. I made protein donuts, chocolate donuts, choc chip donuts, crap donuts, mediocre donuts, I bought a store made gluten free jam donut (market research, you know) and then, one morning, a banana donut. A healthier, refined sugar free, gluten free donut. All banana, no butter. Boom. 

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If you're anything like me, and I hope that you are, you will read the phrase 'healthy donut' with a healthy amount of skepticism. These days, there are so many recipes on the interwebs claiming that a small mound of flaxseeds and berries 'tastes just like a donut!' when srsly, it tastes like a mound of flaxseeds with berries. Case in point: I still remember an Instagram photo I stumbled upon (over 2 years ago) entitled 'Nutella muffins' yet elaborated upon with 'they don't actually taste like nutella, but they have cacao and hazelnuts in them.' M8. NOPE.

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With this in mind, I hope you trust me when I say that these donuts do actually taste like donuts. Donuts that you can eat all for yourself and not feel too heinous about it. 

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INGREDIENTS

2 ripe bananas, cooked in the microwave for two minutes, or on the stove
1 cup almond meal
1 cup potato flour
1/4 cup milk
1 teaspoon vanilla bean paste
6 tablespoons coconut oil
2 eggs
4 tablespoons maple syrup
1.5 teaspoons cinnamon
generous 1/4 teaspoon nutmeg
1 teaspoon baking powder
2 teaspoons apple cider vinegar

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, mix together your almond meal and potato flour. Add all the other ingredients (I shan't pad out the instructions by making up steps) except for the baking powder and apple cider vinegar, and mix thoroughly until you have a nice batter. 
3. Add the baking powder and apple cider vinegar, and stir through once the reaction has subsided. 
4. Divide the mixture evenly into your greased donut pan. The recipe makes eight normal sized donuts, so if, like me, you have a six hole donut pan, you gon' have to do repeat cooks. 
5. Cook the donuts for 20 minutes, and allow to cool before removing from the donut holes.
6. Icing time: there are no set rules to how you should ice these babies, but here are a few hot tips: A light spray of olive oil followed by copious cinnamon sugar, Some yoghurt mixed with beetroot powder, (lets be real, beetroot powder is for the pink colour and nothing else) freeze dried strawberries, melted Loving Earth chocolate or peanut butter mixed with a bit of maple syrup. 

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