I have to tell you that it's been over a decade since I've had any kind of donut but lately my kids were asking about them. I think they tried a gluten-free donut at a party years ago but that's been their only exposure. So I decided to invest in some safe non-stick donut pans and try making baked grain-free donuts. I don't by any means think grains are bad, I just love to use alternative flours. The combination of almond flour and arrowroot creates a very good texture, in fact, most people would never guess these donuts were gluten-free.
Most non-stick bakeware contains PFOA's. These toxic compounds are beginning to get phased out, but are still present in much of the bakeware used. PFOA's affect thyroid function, blood sugar regulation, body weight, and are endocrine disruptors (which means that you can increase your risk for hormone-related cancers like breast cancer). We highly recommend getting rid of all non-stick bakeware and replacing it with safe alternatives like stone or stainless steel. I use these donut pans made from recycled steel. They have a silicone coating which creates a non-stick barrier without all of the chemicals.
To make these donuts you will need at least 4 very ripe bananas. I posted some photos of my 2-year old mashing bananas to my Instagram page as well as to our Facebook page! If you already "like" our Facebook page but are not receiving our posts in your feed then be sure to stop by our page and leave a comment under some of the posts. This will help to get our posts in your feed!
Grain-Free Banana Donuts with a Date Glaze
These baked donuts are light and not too sweet; the glaze helps them feel more like a treat. I've made them two ways. The first time using 1/3 cup melted coconut oil and 1/3 cup pure maple syrup. The second time I was running very low on coconut oil and was out of maple syrup so I tried 1/2 cup organic palm shortening and 1/4 cup honey. My oldest daughter said that she liked the second batch better. She gave some to her friends who said that they tasted like real donuts! Since I don't remember what a "real" donut tastes like, this was good news! You can decide which version to try….and be sure to leave a comment here on the blog. I love hearing your feedback!
3 cups blanched almond flour (packed)
1 cup arrowroot powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup organic palm shortening
1 1/2 cups mashed banana
1/4 cup honey
4 large organic eggs
2 teaspoons vanilla extract
6 large medjool dates, pitted
6 tablespoons boiling water
4 tablespoons coconut oil
3 tablespoons raw cashew butter
1/2 teaspoon vanilla extract
pinch sea salt
Preheat the oven to 350 degrees F.
Add all of the dry ingredients to a food processor. Pulse until combined. Then add the shortening and pulse to combine. Add the remaining wet ingredients and process until batter is smooth and combined.
Spoon batter into the donut pans. You can fill them about 3/4 of the way for medium-sized donuts, or fill them all the way for larger donuts. This recipe will make 12 to 16 donuts depending on how much you fill them. Bake for 20 to 25 minutes. Cool on a wire rack.
To make the glaze, add the dates and boiling water to a small bowl Let soak for about 15 minutes. Then pour mixture into a high-powered blender. Add the remaining ingredients. Blend on high until ultra-smooth and creamy. This may take a minute or two. Spread the glaze onto the warm donuts. Serve.
Yield: 12 to 16 donuts
|Using safe non-stick donut pans|
More Grain-Free Treats:
Banana Almond Butter Muffins
Banana Coconut Cookies
Carob Banana Bars
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