Now if you follow me on Instagram you would have seen my excitement a few weeks ago when I ordered a doughnut pan from Amazon – one of the things I have been missing the most since going Gluten-Free was a decent doughnut, so of course, the only thing to do was to try and create my own.
I decided to not only make this bad boy doughnut a gluten-free goodie but also dairy-free as I know a lot of my readers suffer from both and as I’m actively trying to cut down on my dairy intake too it seemed like the perfect opportunity. With these amazing babies you don’t miss the gluten or dairy which is always a win – plus they are made with only a few ingredients and no technical or special equipment is needed.
A few weeks ago I was kindly sent some of Pip and Nut’s limited edition Chocolate Orange Almond Butter, which, by the way, tastes freaking incredible. Like, lick of the spoon and call it a night, incredible. So I knew that I wanted to base the flavour profile around these, removing the need for any additional ingredients, added with just a pinch of cinnamon and maple syrup for sweetness and finished with Pip and Nut’s Crunchy Maple Peanut Butter Glaze and topped with crunchy coconut flakes, almond flakes or even more indulgence with a drizzle of my new found loved Chocolate Orange Almond Butter!
The mixture is made with only a small amount of flour making these quite a dense and crumbly texture rather than a full-on-fluff-fest but still oh-so-moreish. I’m currently working on a more raised proved dough method without the gluten or dairy but will keep you updated with that! But in the meantime, let’s get on with it…
CHOCOLATE ORANGE PEANUT BUTTER DOUGHNUTS
Makes: Six Doughnuts
Time to Make: 30 Minutes
1 Large Banana, Mashed
2 tbsp Vita Coco Coconut Oil, Melted
2 tbsp Agave Nectar
200g Pip and Nut Chocolate Orange Peanut Butter
1 tsp Cinnamon
3 tbsp of Coconut Flour
1 tsp Baking Powder
Pinch of Pink Himalayan Salt
2 tbsp Pip and Nut Maple Peanut Butter
2 tbsp Vita Coco Coconut Oil
Pre-heat your oven to 180 c/ 350f/ Gas Mark 4
Mix together the banana, peanut butter, coconut oil, maple syrup and combine until at a batter consistency.
Add in your coconut flour, baking powder and salt and stir until fully combined.
Leave to stand for five minutes. Grease your doughnut pan while you wait.
Spoon your mixture into a sandwich/ziplock back and snip off the end with a pair of scissors. Pipe your mixture into your doughnut pan and gently tap the pan on the counter to ensure the mixture is even.
Bake for 10/15 minutes or until a toothpick comes out clean.
Allow to cool for five minutes in the pan, before turning out onto a cooling rack. Allow to cool completely (around 1hour)
Place your peanut butter and coconut oil in a microwaveable bowl and heat for 30second bursts, stirring in between until melted and combined.
Dip your doughnuts into your peanut butter glaze, gently, to avoid breaking and top with coconut flakes, almond flakes or drizzle over extra Chocolate Orange Peanut Butter.