The 4 over ripe bananas lounging on my counter provided me with just the inspiration I needed to try it out yesterday. (it also may have been the irritated look from my eldest when he picked up said bunch of bananas and they started to peel themselves...those babies needed a recipe, and quick!)
4 bananas, very ripe!
1/4 cup coconut oil
1 Tbsp Apple cider vinegar(raw, unpasteurized!)
1/2 cup coconut flour
3 Tbsp arrowroot flour/starch
2 Tbsp chick pea flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350F
Using a silicone spatula, (or a paper towel) and a big smear of butter, liberally grease a donut pan, making sure to coat all of the surfaces. Set aside.
Mix all ingredients together well in a large mixing bowl with an immersion blender. Scrape sides of bowl to make sure everything is incorporated evenly.
Scrape batter into a medium sized zip top freezer bag, and snip off the bottom corner to make an impromptu piping bag.
|You want the hole in the corner of the bag to|
be just big enough to do one nice circle of
batter in the cavity.
Bake in preheated oven for 11-12 m or until cooked thru and just starting to brown at the edges.
Remove from oven, run a knife carefully around the edges and flip donuts out onto a wire cooling rack.
Cool pan and repeat the process with the remaining batter.***This depends on the size of your pan! I found another one at Sobeys yesterday, and it is bigger. They took about 2-3 minutes longer to bake, and took more batter!
|I often cool things on the deck railing right|
outside my back door...shhh! Don't tell
the neighbors or my food may
Cool completely and serve as is, or dip into chocolate glaze.
1 cup Enjoy Life Chocolate chips
2 Tbsp coconut oil
Suspend a heat proof bowl (stainless steel works well) over a pot of simmering water (it shouldn't touch the water!) and melt together the chocolate chips and coconut oil. Stir the mixture until it is smooth. Dip each donut (I dipped the top side, it looked nicer this way!) and set back on the wire cooling rack. Refrigerate to set the chocolate glaze. Store any leftovers in fridge to keep the glaze firm.