Gluten free peanut butter donuts with choc-peanut butter icing

Yes, it happened. I fell victim to the marketing ploy that was 'national donut day.' May I just note that America seemed to be in on the game as well, making it more of an international event. Perhaps the donut vendors of the world should have gotten together to solidify the plans. 


Marketing strategies aside, I too jumped on the bandwagon with these peanut butter donuts, and normally I would scold myself for being sucked in, but it's kind of hard to do that when your kitchen is full of donuts. On that topic: they are much better if you eat them on the day, or zap them in the microwave before eating leftover ones, as they tend to harden up over time. 

Please also note that I didn't get sucked in quite enough/wasn't organised enough to post this recipe before the actual 'donut day' itself. Small victories. 


INGREDIENTS - makes 9 donuts 

1 cup arrowroot flour (also called Tapioca, easily found in the supermarket or bulk store)
1 1/2 cup almond meal
3 heaped tablespoons natural smooth peanut butter (I used Ridiculously Delicious)
1.5 teaspoons ground cinnamon
Generous grating of fresh nutmeg
1/2 cup milk
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
2 eggs
2 teaspoons apple cider vinegar
1 teaspoon baking powder
pinch of salt


2 tablespoons coconut oil, melted
2 tablespoons natural smooth peanut butter (again, I used Ridiculously Delicious)
1 teaspoon maple syrup, or a few drops of liquid stevia (both work)
freeze dried raspberries, if ya feelin' fancy



1. Preheat the oven to 180 degrees Celsius. 
2. In a large bowl, combine the almond meal and tapioca flour. Add in the eggs, peanut butter, cinnamon and nutmeg, milk and salt, and mix well. Once combined, add the maple syrup and coconut oil, and finally the baking powder and apple cider vinegar. Stir in the bubbles and set aside. 
3. Time to grease your donut pan. I find butter by far the best at greasing the pan and actually allowing me to remove the donuts with minimal stress crying and sweaty upper lip. Your call on what you use, but don't say I didn't warn you.
4. Pop the donuts into the oven for 15 minutes. You could even suss them out at 12-13 minutes. 
5. While that's happening, use a medium bowl to mix together your coconut oil, peanut butter and sweetener of choice to make your icing.
6. Take the donuts out and allow them to cool before icing. To ice, I found the easiest method was simply to dunk them in the bowl. Top with fancy toppings and enjoy. And remember: give them a zap if you're eating them in the following days, otherwise you'll be eating rocks and hating on me.