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Kasia

Peanut butter & chocolate chip doughnuts

Gluten-free, Vegan, Egg-free, Dairy-free, Soya-free, Vegetarian
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling and Decorating Time 30 minutes
Servings: 9 Doughnuts
Course: Dessert, Snack
Cuisine: American, Australian, British, European
Calories: 149
Ingredients Equipment Method Notes

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)

Equipment

  • Doughnut tray (x2)
  • Oven
  • Mixing Bowl
  • Heat-proof bowl
  • Mixing spoon
  • Piping bag (optional)
  • Spatula
  • Microwave/Bain-Marie
  • Fork
  • Sieve

Method
 

To make the doughnuts
  1. Pre-heat the oven to 180°C (conventional) or 160°C (fan)
  2. In a bowl, mash the banana using the back of a fork
  3. Add in the peanut butter, powdered peanut butter, golden syrup and vanilla and mix together with the mashed banana
  4. Using a sieve, add in the flour, baking powder, baking soda and xanthan gum then continue to mix well
  5. Add the milk to the bowl and continue to mix until everything is combined
  6. Using a spatula, fold in the chocolate chips so they are evenly spread throughout the batter
  7. Grease the doughnut ring moulds with butter
  8. 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)
  9. Bake for 18-20 minutes
  10. 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
  1. 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)
  2. 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)
  3. Once the chocolate has dried, drizzle over runny peanut butter onto the tops of the doughnuts
  4. 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'
  5. 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