Wait…there’s such a thing as delicious donuts that are plant-based, gluten-free and also support a clean and healthy diet? SCORE!
Not only is this recipe amazingly simple, these donuts have the consistency of “real” donuts. They are loaded with fiber, plant-based protein, vitamins, minerals and contain 100% natural ingredients.
By investing in some quality donut molds, you can make batch after batch of these health-friendly donuts to treat all the donut lovers in your life. And you won’t be left with the stomach ache, inflammation and increased sugar cravings that follow after eating the typical store-bought donut that’s loaded with health-sabotaging ingredients.
Let’s dig in!
THE RECIPE
PLANT-BASED, GLUTEN-FREE DONUTS
~ Makes 12 Donuts ~
Ingredients:
Dry Ingredients:
- 1 cup organic, gluten-free oat flour (You can buy pre-ground oat flour from the store or make your own by grinding organic, gluten-free rolled oats in a high-speed blender or food processor until it becomes flour.)
- 1 cup organic buckwheat flour
- 1/2 cup organic coconut sugar
- 1 teaspoon baking soda
Wet ingredients:
- 2 very ripe organic bananas
- 1 cup organic coconut milk, oat milk or almond milk
- 1 Tablespoon apple cider vinegar
NOTE: You may have some batter leftover after filling 12 donut molds. If that ends up happening, just put the excess batter in a muffin liner and bake it as a muffin instead of a donut.
How to make it:
- Preheat the oven to 390° F.
- If you’re not using pre-ground oat flour from the store, grind whole oats in a high-speed blender or food processor.
- Place the dry ingredients (oat flour, buckwheat flour, coconut sugar and baking soda) in a mixing bowl and stir until well combined. Set aside.
- In a high-speed blender, blend the wet ingredients (bananas, plant milk and vinegar) until smooth. Add the wet mixture to the bowl with the dry ingredients and mix until well combined.
- If you’re using a metal donut pan, grease the pan with coconut oil to avoid sticking. If using food-grade silicone donut molds (which is my preference), the donuts should pop out easily once baked and cooled…no need for oil.
- Fill each donut cavity approximately 3/4 full.
- Bake for 15 minutes or until golden brown.
- Remove from the oven and allow the donuts to cool completely before removing them from the molds.
LEFTOVERS: Store any leftovers in the refrigerator for 5-7 days. (Mine never last that long.)
I like to frost some of my donuts with chocolate glaze as shown below:
To make the chocolate glaze, simply follow my easy 3-ingredient chocolate recipe:
- 1/2 cup organic cacao powder
- 1/4 cup organic coconut oil
- 2 Tablespoons organic maple syrup
Instructions: Melt the coconut oil completely in a small saucepan over medium heat. Turn off the heat and whisk in the cacao powder until you have a smooth chocolate sauce. Remove the pan from the heat and stir in the maple syrup.
Let the chocolate glaze cool a bit and then dip the tops of your donuts into the sauce. Put them in the fridge until the chocolate sets and enjoy!
Add more flavors!
You could also enhance your donuts by adding small pieces of fruit (like blueberries or strawberries), coconut flakes or cinnamon to the batter. Yum!
Cheers to enjoying a clean donut recipe that’s 100% plant-based and gluten-free!
With love and gratitude,
Kandi
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