Lately I’ve been on the path of producing nut-free snacks for our spunky little girl.
To be clear, she has no nut allergies and enjoys nutty snacks regularly (hence they appear in many of my recipes). However she recently started attending kindergarten and as like most kindys, her’s is a nut-free zone for the safety of all children present. Suddenly most of my go-to items were ruled out of featuring in her snack box so we went back to the recipe drawing board.
I mentioned on my previous donut recipe how much our small Miss loves pitching in with baking, particularly donuts, so it seemed natural to start there – after all, who wouldn’t love a donut in your kindy box?!
Sidenote: If you’re not requiring your donut snack to be nut-free, try adding a handful of chopped walnuts to the mix, they go perfectly with the flavours here 🙂
Banana Cinnamon Donuts (makes approx 10 in my donut maker)
2 large bananas, roughly broken
2 tbsp pure maple syrup or honey – optional (you may wish to use less depending on the ripeness of your bananas)
2 tbsp full-fat coconut milk (or cows milk if you tolerate dairy)
1 tsp vanilla extract
4 tbsp coconut flour
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/4 cup chopped dark chocolate (70% cocoa solids or higher)
1/4 cup dried fruit, such as raisins or chopped apricots/dates
1/4 cup diced fresh banana
Preheat your donut maker. Alternatively, preheat your oven to 180’C and grease some mini muffin or donut moulded trays with coconut oil.
Place the bananas, syrup (or honey), eggs, coconut milk, and vanilla in a large bowl. Blitz with a stick blender to smooth. (if you don’t have a stick blender, use a stand blender or food processor).
Sift in the coconut flour, cinnamon, and baking soda. Stir together by hand until well mixed. If you’re using the optional extras, chuck them in now and give a quick stir through.
To cook, either pipe or spoon into the donut moulds and cook as per your manufacturers instructions (until golden brown in colour). Repeat until you have used all the mixture.
If using the oven, spoon the mixture into your prepared trays and bake for 10-15 mins, until turning golden brown in colour.
Remove to cool on a wire rack.
Once cool, store in an airtight container. Will keep well for 3 days (or you can freeze them).