Banana bread donuts

Ingredients

For the donuts:

• 1/3 cup (55g) buckwheat flour
• 1/3 cup (60g) brown rice flour
• 1/3 cup (45g) tapioca flour
• 2 tbsp almond flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1 tbsp flax seeds + 2 tbsp water
• 1/3 cup (80ml) unsweetened almond milk
• 1 large ripe banana, peeled (155g)
• 5 soft, pitted medjool dates (110g)
• 2 tbsp maple syrup
• 2 tbsp coconut butter
• 1 tsp cider vinegar

For the caramel:

• 3/4 cup (180ml) maple syrup
• 2 1/2 tbsp raw virgin coconut oil
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2/3 cup (80g) pecans, broken up

Method

1. Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.
2. Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a large mixing bowl and stir them together. Set aside.
3. Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.
4. Spoon the mixture into 9 donut moulds, and move the donuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.
5. While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.
6. Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.

Serves 9

Recipe courtesy of Harriet Emily.