I have a bunch of bananas that are past their edible on their own so I needed to come up with something to use them in. Most of them I will probably use for banana bread or muffins, but I want something else – Donuts.
In the spirit of fall being just around the corner I decided to do a maple glaze and add some fall spices. I may live in warm weather, but still love all the fall flavors.
- 1 banana, mashed
- 1/2 c almond milk, vanilla
- 2 tbsp almond butter
- 2 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
Stir all wet ingredients together, until well combined. Set aside.
Preheat oven to 375 degrees.
- 1 1/3c Gluten-Free All-Purpose Flour Blend
- 1/2 tsp +1/8 tsp xanthan gum
- 1/3 c maple sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp ginger, ground
- 1/2 tsp Himalayan salt
Whisk together all the dry ingredients, until well combined.
Combine dry and wet ingredients together and stir.
Spoon batter into a Zip-top bag. Snip the corner and pipe batter into donut pan.
Bake 10-12 minutes. Set aside to cool for at least 5 minutes before trying to unmold the donuts.
Combine all glaze ingredients and thoroughly stir.
Dip donuts into glaze. Twist donuts as you remove them from the glaze to prevent drips.
Serve. Eat. Enjoy.
I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone. You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.
- 1/2 c maple sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 c paleo all-purpose flour
- 6 tbsp cold vegan butter, cut into 1/2 inch cubes
In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.
Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.
- 1/2 c pumpkin puree
- 1 flax egg (1 tbsp flax meal/3 tbsp water)
- 1/2 c almond milk
Mix together flax egg and set aside for about 15 minutes.
In a separate bowl combine wet ingredients.
Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.
Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.
Maple – Cinnamon Glaze:
Mix together glaze ingredients
Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.
Note: Store in refrigerator if you have any leftover.