This is one of my favourite recipes and something that I make a batch of each month. It makes a great breakfast-to-go or a healthy snack. When people hear the word doughnuts they automatically assume that they shouldn’t be eating these for breakfast, but not these ones. There is no flour in this recipe and they are made with almond ‘flour’ (healthy fats and proteins), bananas (nutrients and fibre), coconut oil (healthy fats and energy), chia seeds (omega-3 and fibre) and some raw cacao powder (hello iron and magnesium).
This recipe also freezes well, although I usually eat the whole batch within the week. They are great plain, but you can also top them with your favourite healthy toppings like nut butters or chia jam. Make sure to drink lots of water throughout the day to help get that chia moving. For an extra little treat I glazed some of mine with an Almond Butter Glaze.
2 – 3 tbsp of maple syrup (depending on how ripe bananas are)
¼ tsp of sea salt
1 tsp of cinnamon
1 tsp of baking powder
1 tsp of baking soda
Preheat oven to 350F.
Combine 3 tbsp of chia seeds with ½ cup of water. Stir a couple of times and let sit for 10 minutes.
In a food processor add the banana, melted coconut oil, cacao powder, maple syrup, sea salt, and cinnamon. Pulse to combine. I like to do this step first to avoid over mixing the almond flour. It will make your doughnuts more dense. Remember almond flour makes almond butter.
Add the almond flour, chia seeds, baking powder and baking soda. Pulse until combined.
Spray a doughnut pan and fill the molds using a spoon. Fill to the top, since there is no flour it won’t rise too much.
Bake for 27-33 minutes. I baked mine for 30 minutes, toothpick should run clean. It will be a bit moist right out of the oven.
Remove from the oven and after a few minutes, let it cool on a baking rack. Remember there is no flour in these doughnuts so you have to wait for them too cool before you eat them.
Enjoy plain or with your favourite healthy toppings like almond butter or chia jam.
Store in the fridge for up to 1 week, freeze for up to 3 months.