Serves approx. 12 large doughnuts or a crazy yet delicious amount of mini-doughnuts.

YOU WILL NEED

·      Coconut oil to grease the baking tray

·      600 ml quinoa flour (or any other gluten free flour)

·      2 tsp baking soda

·      ½ tsp salt

·      2 eggs

·      1 tbsp Psyllium husk or ground chia seeds

·      2 medium sized ripe bananas

·      300 ml coconut milk

·      2 tsp vanilla powder

·      200 ml coconut sugar or 100 ml or honey

Mix all the ingredients and blend well.

Grease a Doughnut baking tray with coconut oil and pour in the dough. Do not fill the baking tray completely, as the dough will rise quite a bit during the baking.

Bake at 200° degrees for 10 minutes (less time if you use the mini-doughnut baking trays)

Leave your Fauxnuts to chill before you decorate them:

 

Chocolate:

Melt your favourite chocolate in a Bain Marie (water bath) and dip the upper side of your Fauxnuts in it. Sprinkle with dried strawberry and raspberry.

 

Pink:

Blend 100 ml of plain yogurt (I used sheep’s milk yoghurt) with 3 tbsp of jam (I used Clearspring with raspberry) and 1 tsp of beetroot crystals. Blend it well and dip the upper side of your Fauxnuts in it. Sprinkle with dried strawberry and raspberry.