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

Ingredients:

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

Lucuma Glaze

1 tbsp. coconut oil

1 tbsp. maple syrup

1 tsp. Lucuma

1/4 cup chopped pecans toasted in dry pan for 3-4 minutes

Directions:

  1. Mix first 5 dry ingredients in a bowl.
  2. 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.
  3. Add the eggs to your almond meal mix, whisking them slightly before mixing in fully.
  4. 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.
  5. Fold bananas into your almond meal batter. Slowly fold in almond milk.
  6. 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.
  7. To create Lucuma glaze, place coconut oil & maple syrup in a small pot and melt and mix on the stove for 1-2 minutes
  8. Remove from heat let cool slightly and stir in Lucuma
  9. Let donuts cool and top with Lucuma glaze and toasted pecans (1/4 cup chopped pecans toasted in dry pan for 3-4 minutes)
  10. Enjoy!

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

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