Our next family member is due in less than two weeks. Eeeeeekk we’re SO excited!!!
I’ve mentioned in a previous post how it’s been quite the journey to get to where we are now. Yet despite all the time passed and desperate longing, I’m pretty sure I still haven’t really got my mind around the fact we’ll have a newborn arriving to the house some time in the next month (are we ever fully prepared for such changes?!) We’re so desperate to meet this new life and I know without a doubt that, when the moment comes, we’ll be ready. But in these final weeks, while life is quiet and predictable, instead of checking off lists I’m loving taking time to enjoy afternoons with my girl. An especially favourite activity of hers is helping with baking, and donuts are the current topper…
These orange choc-chip donuts are a great dish for small hands to help with, and FYI they’re totally delicious 🙂 It’s a truly simple blend up, plus nice and quick from first ingredient to popping the end result in your mouth! Ideal for an afternoon activity 🙂
I cook them in a donut maker (similar to a waffle iron sort of contraption) but if you don’t have one of those, don’t you worry – an oven donut mould or mini muffin tray will work just as well.
…And may I recommend; try them topped with ice cream – it’s AH-mazing!
Orange Choc-Chip Donuts (makes approx 18 in my donut maker)
2 large ripe bananas, peeled and roughly broken to pieces
zest of 2 oranges, and the juice of 1
1 cup ground almond
2 tbsp coconut flour
1/2 tsp baking soda
1/4 cup dark chocolate, chopped or cacao nibs (I use Lindt 90% and it is delish!!)
Place the banana, eggs, orange zest, and juice in a mixing bowl. Using a stick blender, whiz it all together to a smooth, runny mixture (if you don’t have a stick blender, use a bench top blender or food processor then pour it into a bowl).
Add the remaining ingredients (sifting in the coconut flour) then stir to combine well.
Preheat your donut maker and grease with coconut oil. Spoon half the mixture into a ziplock bag and snip of the end so there’s an approximate 1cm hole (you want it large enough for the chocolate chips to fit through easily). Pipe the mixture around the moulds in the donut maker until all filled then cook as per manufacturer instructions (basically – until golden brown and springy). Continue this process until you’ve cooked the whole lot 😀
If you don’t have a donut maker then never fear! Grease an oven donut mould or mini muffin tray with coconut oil and preheat your oven to 160’C/320’F. Spoon the mixture into the moulds and bake for 15-20 mins or until golden brown and slightly springy at a light touch.
Enjoy, fresh from the cooker, cold the next day, topped with ice cream, or yoghurt, or simply as is!!