By Ashley Collins
This gluten, dairy and refined sugar-free recipe is focused on finding balance. It’s not about depriving oneself of certain foods but finding healthy ways to fit them in. This is a creative way to incorporate superfoods while making a delicious and nutritious baked donut suitable for children and enjoyed by all!
Banana and Lucuma Glazed Donuts
2 cups almond meal (almond flour)
1/2 cup tapioca flour
1 1/2 tsp. baking soda
2 tbsp. Lucuma powder
Pinch of sea salt
3 tbsp. coconut oil
1 tbsp. maple syrup
1 tsp. vanilla extract
3 eggs (or 3 pre-prepared flax eggs for vegan option)
3 ripe bananas (approx. 350g)
1 tsp. almond milk or plant-based milk of choice
1 tbsp. coconut oil
1 tbsp. maple syrup
1 tsp. Lucuma
1/4 cup chopped pecans toasted in dry pan for 3-4 minutes
- Mix first 5 dry ingredients in a bowl.
- In a separate bowl, add coconut oil and maple syrup. Using a hand mixer, cream the coconut oil and maple syrup until pale, then add vanilla.
- Add the eggs to your almond meal mix, whisking them slightly before mixing in fully.
- Add maple/coconut mix into almond mix and stir in well. In your maple/coconut bowl, break up your ripe bananas and mix with hand mixer until mushy and fluffy.
- Fold bananas into your almond meal batter. Slowly fold in almond milk.
- Scoop 3/4 of a large ice-cream scoop into each well of a mini-donut pan. Bake at 175 degrees for 12-14 minutes or when they spring back to the touch.
- To create Lucuma glaze, place coconut oil & maple syrup in a small pot and melt and mix on the stove for 1-2 minutes
- Remove from heat let cool slightly and stir in Lucuma
- Let donuts cool and top with Lucuma glaze and toasted pecans (1/4 cup chopped pecans toasted in dry pan for 3-4 minutes)
Note: This recipe makes 24 mini donuts or 12 muffins (if you don’t have a donut pan.) Muffins will take approximately 18-20 minutes to bake. Glaze recipe makes enough glaze to just kiss the tops of 12 donuts. Double the recipe if you prefer to glaze all 24 donuts. I leave half unglazed for kids and storing purposes. The donuts also freeze well and will stay fresh for up to 4 days in the refrigerator.
Ashley Collins is an Integrative Nutrition Health Coach and Mom living in Melbourne, Australia. As a passionate whole food foodie, she aims to share recipes that are simple, healthy, fresh & suitable for your whole family because she is a Mum, and she gets it! She is passionate about nourishing children with food and about living an active, love-filled life. You can count on Ashley for plenty of delicious gluten, dairy and refined sugar-free recipes. Check out her website at Nourish Me Mum!