White & Dark Chocolate Mini Donuts
Serving: 12
Ingredients:
1 cup hazelnuts
1/2 cup glutenfree flourmix
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
3 eggs (or 3 chia eggs: 6 tbsp plant based milk mixed with 3 tbsp chia seeds)
2 smashed bananas
50 ml almond milk
1/4 cup melted coconut oil (cooled down)
White Chocolate Glaze:
10 g cocoa butter
1/2 coconut milk (solid part of coconut milk)
2 tbsp coconut butter
Method:
Roast the hazelnuts in the oven at 360F for about 5 to 10 minutes. Once cooled down pulse them in a food processor to a fine nut meal.
Prepare the mini donut pan by greasing it with a bit of coconut oil.
In a medium bowl smash the bananas and add all wet ingredients. Mix well and set aside. In another bowl mix all dry ingredients and add to the wet ingredients. Whisk well by hand and pour into the greased donut pan. Fill each donut up to 3/4. Place the pan in the oven at 350F/176C and bake for about 13-15 minutes until donuts appear slightly golden brown.
Prepare white chocolate glaze by melting cocoa butter, coconut butter and solid part of coconut milk in a small pan over low heat.
Once the donuts are cooled down, take them out of the pan and glaze with unsweetened dark chocolate or white chocolate.