EyeSwoon

Gluten-Free Chocolate & Orange Covered Mini-Donuts

BrunchPants

brunch_pants_eyeswoon_Recipe_full
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  • Ingredients

    • serves 12

      prep time: 20 minutes // cook time: 15 minutes // TOTAL TIME: 35 minutes

      • 1/2 cup almond flour
      • 1 1/4 cup gluten-free flour
      • 2 tsp. baking powder
      • 1/2 tsp. baking soda
      • 1/2 tsp. xantham gum
      • 1/2 tsp. blood orange zest
      • 1/2 cup unsalted butter, softened
      • 1/2 cup coconut sugar
      • 2 large eggs
      • 1 3/4 cups mashed overripe bananas ( about three large )
      • coconut oil spray
      • pinch of salt
      • 1 bar of 70% dark chocolate – 3.5 oz
      • Fine strips of peel from 1 blood orange, making sure to remove all the white pith for the donut topping.

       

       

       

  • The Prep

      1. Preheat oven to 400 degrees.
      2. In a large mixing bowl whisk together gluten-free flour, almond flour baking powder, baking soda, xantham gum and salt.
      3. In a separate large mixing bowl, use a hand or stand mixer to whip together butter and coconut sugar until cream and fluffy.
      4. Mix in eggs one at a time into the butter mixture, until well combined.
      5. Add mashed bananas and orange zest to the butter mixture, mixing until well combined.
      6. Slowly add the dry ingredients to the butter mixture until well blended.
      7. Pour the batter into a gallon-size, freezer bag.
      8. Snip of a small corner of the freezer bag, creating a piping bag that will help you easily squeeze the batter into a donut pan.
      9. Generously spray your donut pan with coconut oil.
      10. Fill each donut 3/4 of the way to the top.
      11. Bake for about 6 minutes or until a knife or toothpick inserted comes out clean.
      12. Allow the donuts to cool slightly before you add the topping.
      13. While the donuts are cooling, add the chocolate to a glass bowl and place the bowl over a small pot with a cup of water. Heat the water on low until it simmers, gently warming and melting the chocolate.
      14. Once the chocolate is fully melted, dip the donuts one at a time and place on a cooling rack to dry.
      15. Sprinkle the chocolate covered donuts with thinly sliced orange peel.

      NOTES:

      • I used a 3″ donut pan, however any size will work as long as you adjust the cooking time accordingly.
      • Store the donuts in an airtight container.