Peanut butter & chocolate chip doughnuts
Gluten-free, Vegan, Egg-free, Dairy-free, Soya-free, Vegetarian
Equipment
- Doughnut tray (x2)
- Oven
- Mixing Bowl
- Heat-proof bowl
- Mixing spoon
- Piping bag (optional)
- Spatula
- Microwave/Bain-Marie
- Fork
- Sieve
Ingredients
For the doughunut base
- 62 gram Peanut butter Substitute: almond butter
- 20 grams Powdered peanut butter Substitute: almond flour
- 20 grams Golden syrup Substitute: maple syrup
- 1 tsp Vanilla extract
- 1/4 tsp Xanthan gum
- 80 grams Vegan chocolate chips
- 1 large Banana Over-ripened is best
- 68 grams Plain gluten-free flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 100 ml Plant-based milk Recommendation: soya, GF oat, almond, rice or coconut
- Butter For greasing
For the chocolate and peanut butter topping
- 100 grams Dark chocolate
- 1 tbsp Butter
- 2 tbsp (Optional - to decorate) Runny peanut butter
- 5 (Optional - to decorate) Peanut butter cups Recommendation: Doisy and Dam nuttercups (vegan but 'may contain' for gluten)
Instructions
To make the doughnuts
- Pre-heat the oven to 180°C (conventional) or 160°C (fan)
- In a bowl, mash the banana using the back of a fork
- Add in the peanut butter, powdered peanut butter, golden syrup and vanilla and mix together with the mashed banana
- Using a sieve, add in the flour, baking powder, baking soda and xanthan gum then continue to mix well
- Add the milk to the bowl and continue to mix until everything is combined
- Using a spatula, fold in the chocolate chips so they are evenly spread throughout the batter
- Grease the doughnut ring moulds with butter
- Either using a piping bag or a spoon, add the mixture in even quantities to the doughnut mould (making sure to keep about 0.5-1 cm from the top in case of rise)
- Bake for 18-20 minutes
- Remove from the oven and place the doughnut tray onto a heatproof surface to cool completely before removing the doughnuts from their moulds (~30 minutes)
Decorating the doughnuts
- Using either a Bain-Marie or a microwave, gently heat the chocolate and butter until melted (if using a microwave, make sure to only use 30 second bursts and stir intermittently to prevent the chocolate from burning)
- Remove the doughnuts from the moulds and dip the tops into the chocolate (tip: very slightly shake the doughnuts when upright to give a smooth and even chocolate finish)
- Once the chocolate has dried, drizzle over runny peanut butter onto the tops of the doughnuts
- Dip 1/2 a peanut butter cup into the leftover chocolate and then add to the tops of each doughnut (the chocolate will act as the 'glue'
- Enjoy!
Notes
- Serving suggestion: microwave for 20 seconds before consumption for best taste
- Storage: in an air-tight container for 3-4 days
- Freezing not recommended
- Calories do not include toppings