Banana Bread Fonuts

Banana Bread Fonuts

For more recipes by Saphira go to www.peanut-head.com.

Saphira's focus is on allergen-friendly food, mostly free from dairy, refined sugar, fructose, gluten, and soy.

Ingredients
  • 1/2 cup almond flour
  • 1/2 cup brown rice flour
  • 2 tsp cinnamon
  • 1/2 tsp pink salt
  • 1/4 cup Lakanto Classic Sweetener
  • 3 medium bananas
  • 1 egg
  • 2 tbsp melted coconut oil
TOPPING
  • 1/4 cup toasted quinoa cereal (literally just toasted quinoa)
  • 1 tbsp Lakanto Maple Flavored Syrup
  • 1 tbsp coconut oil
  • 2 tsp cinnamon
 Directions
  1. Preheat oven to 325 F on bake
  2. In a food processor blitz together all your dry ingredients with the banana until you get a smooth, creamy consistency
  3. Add in the egg and coconut oil, and process for another 30 seconds
  4. Spoon mix into a piping bag (cab also use a glad bag with the corner cut off
  5. Pipe the mixture into your donut molds smoothing out the tops
  6. Pop in the oven and bake for 14 minutes or until a skewer comes out clean when you stick it in
  7. Remove from the molds and let them cool off on a cooling rack
  8. Prepare your topping by heating your rice malt syrup, coconut oil and cinnamon in a small saucepan, mix well, remove from heat and transfer to the fridge to allow to cool and thicken. (Only allow 5 minutes for this as you want the mixture to be runny enough for the quinoa to stick)
  9. Once everything has cooled down, dip your donut in the caramel mixture then directly into your toasted quinoa, continue this for the whole batch.
  10. Once they're set store in an airtight container in the fridge