healthy gluten-free donuts made with teff and buckwheat flour
Servings: 6 donuts
- 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
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.
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!
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