These baked donuts are delicious and I love them, that is no secret! This recipe is simple to make yet nutritious and will delight anyone who is gluten, dairy and egg free. With the added benefit of no refined sugar!
2 tbsp. milled organic flaxseed combined with 6 tbsp. cold water
240ml cold water
80ml rapeseed oil
120ml agave nectar
1 tsp. vanilla bean paste or 1 whole vanilla pod deseeded
110g oat flour
110g buckwheat flour
30g cacao powder
1 tsp. baking powder
2 pinches sea salt
8 tbsp. agave nectar or maple syrup
4 tbsp. cacao powder
4 tbsp. boiling water
4 tbsp. smooth peanut butter (no added sugar) or cashew butter
2 pinches sea salt
150g roasted peanuts, chopped
You will need 2 non-stick donut hole trays
Preparation time – 20 mins, cooking time – 20 mins
Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
To make the flaxseed egg (vegan egg replacement), in a small mixing bowl add 2 tbsp. milled flaxseed together with 6 tbsp. water, mix together and then leave to set in the fridge for 15 minutes.
Pour the 240ml water in a large mixing bowl then add the rapeseed oil, agave nectar and vanilla bean paste.
Combine the two flours in a separate bowl together with the cacao powder, sea salt and baking powder.
Once the flaxseed egg has set, remove from the fridge, add to the wet mixture in the large mixing bowl, then sieve in the flour mixture and the gently fold in until the mixture is smooth.
Pour the mixture into a piping bag and pipe evenly into the donut trays (about ¾ full) and bake in the pre-heated oven for 20 minutes.
To make the chocolate sauce, in a mixing bowl dissolve the cacao powder with the boiling water mix until all the powder has dissolved then add the agave or maple syrup and stir until smooth. Then add the peanut butter sea salt and mix together until thoroughly combined and smooth.
Once the donuts have baked, take them out of the oven, loosen lightly around the edge, leave to cool. When cooled gently remove them from the donut tray and place them on a cooling rack to cool. Cover the tops of the donuts with the chocolate peanut butter sauce and top with chopped peanuts.
LISA’S TIP – Flaxseed as an egg substitute is perfect for those who follow a vegan lifestyle so you can achieve baked good without eggs. It brings the mixture together as an egg would do. Suitable for anyone following a strict vegan diet but still enjoys a chocolate treat. These donuts are great for anyone who has intolerance to eggs. If you prefer you can switch the peanut butter for cashew or almond butter.