These healthy donut bakes combine dates, banana, nut butter, coffee, cinnamon…and a secret ingredient: a keto ‘brown sugar’ from Finally. It worked gorgeously and added to the ‘caramel’ flavour of these gluten-free treats. Topped with a creamy yogurt, nut butter and cinnamon frosting, these are sure to go down a storm!
Ingredients:
For the donuts –
- 1 banana
- 2 tablespoons nut butter
- 100ml oat milk
- 1 tablespoon instant coffee + dissolved in tablespoon boiling water
- 100g gluten-free flour
- 60g Finally Keto brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 70g dates, chopped
For the topping –
- 3 tablespoons thick coconut or Greek yogurt
- 1 tablespoon coconut oil
- 1 tablespoon smooth nut butter
- 1 tablespoon Finally Keto brown sugar
- Pinch of cinnamon
- Granola, to sprinkle over
Make them!
- Place all of the donut ingredients apart from the dates in a food processor or blender and whizz up until quite thick and smooth. Stir in the dates at the end.
- Spoon this mixture between a 6-hole silicone donut mold and fill each one to the top and spread out well.
- Bake at 180C for 15-20 minutes until risen, golden and firm. Leave to cool, then pop out onto a wire rack.
- Melt the coconut oil and nut butter then allow to cool a little. Stir in the yogurt, keto sugar and cinnamon until smooth, then spoon over the top of each donut generously. Sprinkle over some granola then allow to set.
- Then enjoy!
