Go Back
–+ servings
Print
Baked, Sugar & Cinnamon topped, Spelt & Banana Doughnuts
Prep Time
6 mins
Cook Time
15 mins
 
Course: Dessert
Cuisine: American
Servings: 15 doughnuts
Author: Joanne
Ingredients
DRY
  • 300 g wholemeal spelt flour
  • 90 g coconut sugar
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 1.5 tsp ground cinnamon
WET
  • 240 mls oat milk
  • 2 medium mashed bananas very ripe
  • 90 mls rapeseed oil
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
TOPPING
  • 1 tbsp coconut oil melted
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
Instructions
  1. Combine flour, sugar baking powder and bicarb, salt and cinnamon in a bowl.

  2. Combine milk, banana, oil, vanilla and vinegar in blender by blending on high for about 1 minute.

  3. Combine dry and wet together in a bowl – stir well but do not over mix.

  4. Fill each doughnut mold with the mixture - do not overfill as they will rise.

  5. Bake for 15mins, check they are cooked through by inserting a skewer into the centre of the doughnut and checking it comes out clean. Once cooked, remove from the oven, brush with melted coconut oil, mix the cinnamon and coconut sugar in a bowl and sprinkle it on top of the doughnuts. Leave to cool for about 30mins before serving.