Ingredients:
2 ripe bananas (mashed)
1 tbsp almond butter
3 tbsp coconut oil (melted)
3 chia eggs –> combine 6tbsp plant based milk, 3 tbsp chia seeds (or regular eggs)
150 ml cashew oat milk (made with my Almond Cow)
1/2 cup cashew oat pulp (leftover from homemade Milk)
300g oat flour
1 tbsp tapioca starch
2 tsp baking powder
100 g chopped cranberries
1/2 lemon (squeezed)
Method:
To prepare the cranberries place them in a small pan and heat with squeezed lemon juice over low heat for about 5 minutes until cranberries are soft. Preheat oven to 356F and prepare a donut baking pan by greasing with coconut oil.
In a large bowl mix all dry ingredients until combined. In a separate bowl mash bananas and add all wet ingredients to combine and then add to the dry ingredients. Stir well and fold in cranberries. Pour batter into donut pan and flatten each top.
Bake in oven for about 20-30 minutes until toothpick comes out clean. Take out of the oven and let donuts cool down for about 10-15 minutes before removing from pan. Enjoy fresh with nutbutter/jam or store in freezer. To enjoy frozen donuts reheat by toasting in toaster or toaster oven. It adds crunch to the donuts.
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