These donuts are soft, and fluffy, in texture and very flavoursome. Due to their high moisture content, they are best eaten on the same day as baked and our boys have absolutely no problems making them disappear within the day! I love the combination of banana and walnuts, with the coffee glaze and chocolate complimenting them perfectly.
This recipe has been a long time coming. When I first started developing this recipe it was back in May last year! But with all the stresses of moving house and trying to finishing off my cookbook, I had completely forgotten about it until a few months ago, when I found it at the back of my recipe development folder.
This is the brand of nut and spice grinder I use to make my walnut meal. It grinds the nuts very finely, without turning them into walnut butter! However, you still need to be aware of not over processing them.
I’ve only seen mini donut pans at the shops where I live. I bought mine from Big W, but you can also purchase them from K-Mart too.
For accurate cup measurements I sift the potato starch and icing sugar before measuring so that there are no lumps or clumps. All cup measurements are firmly packed.
Recipe Update: this time I use a handy little piping bottle to pipe across the donuts. Depending on the size of your piping nozzle, will depend on how much you’ll need to increase the chocolate by. My small piping nozzle was approximately 2mm wide, and I increased the chocolate from from 20g (0.7 ounces) to 55g (1.9 ounces).
Makes 12 Mini Donuts
27g (0.9 ounces or 3 firmly packed tablespoons) walnut meal
27g (0.9 ounces or 3 tablespoons) brown rice flour
27g (0.9 ounces or 3 tablespoons) sorghum flour
24g (0.8 ounces or 3 tablespoons) white rice flour
24g (0.8 ounces or 3 tablespoons) arrowroot starch
22g (0.8 ounce or 2 tablespoons) potato starch
1 teaspoon (5ml) baking powder
½ teaspoon (2.5ml) ground cinnamon
¼ teaspoon (1.25ml) xanthan gum
¼ teaspoon (1.25ml) ground nutmeg
A pinch salt
88g (3.1 ounce or ½ cup) light muscovado sugar
60ml (¼ cup) coconut oil, liquefied
60ml (¼ cup) dairy free milk of choice, at room temperature
1 medium overripe banana, approx. 110g (3.8 ounces or a scant ½ cup) mashed
1 teaspoon (5ml) pure vanilla extract
½ teaspoon (2.5ml) apple cider vinegar
1 extra large egg, at room temperature
144g (5.1 ounces or 1 cup) pure icing sugar, sifted
¾ teaspoon (3.75ml) instant coffee
½ teaspoon (2.5ml) pure vanilla extract
Approx. 1½ tablespoons (22.5ml) hot water, you may need a little more
1 teaspoon (5ml) dairy free milk of choice
20g (0.7 ounces) dark chocolate, melted
Preheat the oven to 160C and grease a donut pan with melted coconut oil.
Sift all the dry ingredients together and then stir through the walnut meal, before setting aside.
In another bowl, whisk the wet ingredients together.
Now add the flour to the wet ingredients and whisk until well combined.
Spoon the mixture into the prepared donut pan to ¾ full.
Bake for approximately 14 minutes and leave to cool in the pan for 5 minutes, before turning out on to a wire rack to cool completely.
To make the glaze, combine the instant coffee with the boiling water and stir until the granules have dissolved. Now stir in the milk and vanilla before pouring it into the icing sugar, then stir until well combined. The glaze does need to be fairly thick, however, it shouldn’t be so thick that it is difficult to remove the donut. If it becomes too thick, then stir through a little more water until you achieve the right consistency.
Place a piece of baking paper/parchment under the wire rack, as this will catch any drips from the glaze and melted chocolate. Dip the donuts into the glaze and place them back on the cooling rack, allowing the glaze to set before drizzling over the melted chocolate.
I use the microwave to melt the chocolate, because it is such a small amount. However, you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted.
Use a teaspoon to drizzle over the melted chocolate over each donut, or alternatively you can use a piping bottle with a small nozzle to pipe the chocolate. If you choose to pipe the chocolate you will need to increase the amount to approximately 55g (1.9 ounces). Allow it to set before eating.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8