Valentine’s Day is coming quickly, and I love any excuse to eat chocolate! That was pretty much the extent of rationalization that I needed to make these doughnuts.
I also just bought myself some water chestnut flour, and I have to say that when it comes to egg-free paleo baking, water chestnut flour is a breakthrough!! Pick some up; I’ll definitely be doing more recipes with it!
These doughnuts taste like a cross between cake and brownies, and the salted toffee topping is pretty much the world. These didn’t last a day in our house!
- 3 green-tipped bananas
- 1/2 cup butter or coconut oil, melted
- 1/3 cup coconut milk
- 1/3 cup maple syrup
- 1/2 cup cocoa powder
- 2/3 cup water chestnut flour
- 3 tablespoons coconut flour (I only recommend Bob's and Anthony's)
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut sugar
- 2 tablespoons butter
- Sea salt
- Preheat the oven to 350° F and grease a doughnut pan.
- Mash the bananas and mix in the butter, coconut milk, maple syrup, and cocoa powder.
- Add the water chestnut flour, coconut four, baking soda, and apple cider vinegar and mix well.
- Scoop into 7 doughnut "cups."
- Bake for about 20 minutes.
- Melt the butter in a saucepan over medium heat and add the coconut sugar.
- Cook and stir until melted and caramel-like.
- Quickly drizzle over doughnuts.
- Sprinkle with a little sea salt.
- Allow the toffee to harden before eating.
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