These healthy donuts are the perfect grab-and-go snack or breakfast option. They're easy to whip up and a great way to use those ripe bananas sitting in your fruit bowl. Plus, baking them instead of frying means less fuss and healthier results!
Vegan, nut free, soy free, refined sugar free | 8-9 donuts | SNACK
Ingredients:
Dry:
- 160g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Wet:
- 280g banana (around 2)
- 80ml maple syrup
- 40ml coconut oil
- 1 tablespoon vanilla bean paste
- 100g aquafaba (liquid from a can of chickpeas)
To decorate:
- 100g dark chocolate
- 1 teaspoon of dried anise
- Dried rose petals
Steps:
1.In a bowl, add all the dry ingredients and mix to combine. Set aside.
2.Peel the bananas, and add them in a large mixing bowl. Then mash them using a fork or a potato masher.
3.In the mashed bananas, add the maple syrup, oil, vanilla and whisk well.
4.The add the dry ingredients and mix to combine, don't overdo it. Set aside.
5.In a separate large bowl, add the aquafaba and use a hand mixer to mix (alternatively you can use a stand blender). You will need to whip for 5-7 minutes or until stiff peaks form.
6.Then gradually add the aquafaba meringue, into the batter and fold it in slowly with a silicon spatula.
7.Once everything is well incorporated, add the mixture in a piping bag and fill your donut mould.
8.Bake in a preheated oven at 180°C for 20-22 minutes.
9.Remove from the mould, place on a cooling rack to cool down, before decorating.
10.Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
11.Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
12.The dip each donut in the chocolate to cover half of it and decorate it with dried rose petals and anise.
Enjoy!
Notes:
*Use gluten free flour, if you prefer them gluten free.
*I have plenty of chickpea recipes for you to utilize the chickpeas, otherwise store then in the fridge to use in the next days or freeze them to use in the next month.
*I used a silicon donut mould, 75h 28mm | 2.95h 1.10'', if you have a different size just adjust the cooking time.
*The decoration part is completely optional, and if you decide to decorate you can go as wild as you like. Crushed walnuts or pistachios will nice here, cocoa nibs, desiccated coconut. But, whatever you choose, try one with dark chocolate and anise - this combo just works perfectly together!
*Store on the counter for up to a day, store in the fridge for up to 5 days.