Banana + Lucuma Donuts
Banana Lucuma Donuts with Lucuma Glaze
So here it is! Yummy caramelly lucuma in a soft springy banana baked donut.
2 cups blanched almond meal
1/2 cup Tapioca flour
1 1/2 tsp Baking soda
2 tablespoons Lucuma powder
Pinch of sea salt
3 tablespoons Coconut oil
2 tablespoons Maple syrup
1 teaspoons Vanilla extract
3 free-range Eggs (or 3 pre-prepared flax eggs)
3 ripe Bananas (approx 350g)
1 teaspoon Almond milk
Mix first 5 dry ingredients in a bowl. In a seperate bowl add coconut oil and maple syrup. Using a hand mixer cream the coconut oil and maple syrup until pale. Add vanilla.
Add the the eggs to your almond meal mix whisking them slightly before mixing in fully.
Add maple/coconut mix into almond mix and stir in well. In your maple/coconut bowl (because who washes more dishes! ) break up your ripe bananas and mix with hand mixer until mushy & fluffy. Fold bananas into your almond meal batter. Slowly fold in almond milk.
Scoop 3/4 of a large ice-cream scoop into each well of a mini donut pan. Bake at 175 degrees for 12-14 mins or when they spring back to the touch.
This recipie makes 24 mini donuts or 12 muffins. Muffins would take approx 18-20 mins but keep an eye not to over bake.
Let cool and top with Lucuma Glaze & toasted pecans. Finely chop 1/4 cup pecans. Toast in a dry pan for 3-4 minutes.
1 Tbl Coconut oil
1 Tbl Maple syrup
1 Tsp Lucuma
Place coconut oil & maple syrup in a small pot. Melt and mix on the stove. 1-2 minutes. Remove from heat let cool slightly and stir in Lucuma. This makes enough glaze to just kiss the tops of 12 donuts. You can double the recipe if you prefer more or want to glaze all 24 donuts. I tend to leave half unglazed for the kids & better keeping.
These also freeze so well! They'll keep up to 4 days in the fridge. Enjoy x