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Gluten-Free Donuts

healthy gluten-free donuts made with teff and buckwheat flour
Course: Breakfast
Servings: 6 donuts
Calories: 835kcal

Ingredients

  • 60 g buckwheat flour
  • 60 g teff flour
  • 1 Tbs shredded flaxseed
  • 1 Tbs coconut sugar
  • 1/4 tsp vanilla⁣
  • 1/2 tsp cinnamon
  • Pinch of salt⁣
  • 1 banana⁣
  • 120 g plant milk (I used almond)
  • 2 Tbs peanut butter (40g)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs apple cider vinegar

Coating

  • cinnamon
  • raw cane sugar

Instructions

  • Preheat oven to 175C / 350F
  • Mash the banana with a fork.
  • Combine with plant milk, peanut butter, baking powder, baking soda and vinegar. Add the remaining ingredients and stir until evenly combined.
  • ⁣Fill into a silicone donut form and bake for 15-17 minutes. ⁣

Coating

  • Mix raw cane sugar (erithrytol / xylitol for sugar-free) with cinnamon in a shallow bowl.
  • Brush cooled-off donuts with plant milk using a silicone brush. Then immediately roll them around in the sugar-cinnamon mixture.
  • Serve with a cozy cup of tea and enjoy!

Nutrition

Serving: 1g | Calories: 835kcal | Carbohydrates: 135g | Protein: 27g | Fat: 26g | Saturated Fat: 4g | Sodium: 898mg | Potassium: 1260mg | Fiber: 22g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 391mg | Iron: 8mg