It’s almost Valentine’s Day - or should I say GALentine’s Day?! My girl Pegah from PEGACTIVE and I partnered with Barney Butter again to create TWO easy and delicious recipes you can make with your girlfriends!
Today, we’re featuring GLUTEN FREE BANANA DONUTS WITH CACAO GLAZE and a BERRY YUM SMOOTHIE that are the perfect match for a brunch date.
Gluten Free Banana Donuts with Cacao Glaze
Makes 12 donuts
2 cups Barney Butter almond flour
1 tsp baking soda
3 ripe bananas, mashed
¼ cup honey
¼ cup coconut oil, melted
1 tsp cinnamon
1 tsp vanilla
Optional add ins: cacao nibs or chocolate chips, nuts
½ cup coconut oil, melted
1 cup cacao powder
3 tbsp maple syrup (or more, depending on desired level of sweetness)
Preheat oven to 325 degrees F. Lightly grease a donut pan with some coconut oil. (I love this Wilton Donut Pan!)
In a mixing bowl, add in all of your ingredients, and mix well with a wooden spoon or spatula.
Spoon your batter into your donut pan. Fill it almost to the top (these won’t rise too much).
Bake for around 12 minutes. (Check the donuts around 10 minutes though because your oven may run hotter.) Insert a toothpick and if it comes out clean, the donuts are done!
To release the donuts from your pan, wait for them to cool down. Do not attempt removing them while they are still hot because they are super moist and will break apart! Once the pan is cool to the touch, use a butter knife or angled spatula to go around the edge of each donut, then carefully take them out of the pan. If you want to speed up the process, you can place your pan in the refrigerator or freezer for around 10-15 minutes.
*If you don’t have a donut pan, you can make muffins as well! Bake for around 15-20 minutes if making muffins.
Melt the coconut oil in the microwave for around 30 seconds.
Stir in the cacao powder, and whisk well until smooth.
Add in the maple syrup, mix, and taste. If you would like it sweeter, add in more maple syrup, about a teaspoon at a time.
Refrigerate your donuts for at least half an hour (or you can stick in the freezer for 15 minutes if you’re in a rush). This will make it easier to dip into your glaze. You can also make the donuts the night before and leave it in the refrigerator in an airtight container.
Dip the smooth side of your donut into your cacao glaze. Lay on a piece of parchment paper or on a wire rack.
If you want to add toppings, do this immediately because the cacao glaze will set quickly against the cold donut. I used sprinkles from Fancy Sprinkles, heart shaped chocolates that I made using some pink candy melts, edible gold leaf, edible flowers, and coconut flakes.
Place the donuts back into the refrigerator to set.
Make sure to head on over to Pegactive’s blog to see her recipe for a Berry Yum Smoothie PLUS a special discount for Barney Butter products!
Photos by Jenna Monaco