Gluten-Free Sunflower Butter & Banana Donuts

Homemade is always better! Donuts are easier to make than you might think. These are gluten-free, dairy-free and topped with a delicious homemade chocolate sunflower butter glaze. Give them a try!

INGREDIENTS

For doughnuts

• 1-1/2 cups good quality gluten-free flour blend
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. kosher salt
• 3/4 cup sugar
• 2 large eggs, lightly beaten
• 1/2 cup grape seed (or other neutral flavored) oil, plus more for the pans
• 2 bananas, mashed
• 2 tsp. pure vanilla extract
• non-stick cooking spray

For glaze

• 1/2 cup sunflower butter made with the NutraMilk
• 1 cup powdered sugar, measured then sifted
• 1 tbsp. pure vanilla extract
• 2 tbsp. cacao powder
• 4-5 tbsp. plant-based milk of choice

For Sunflower butter

• 2 cups raw sunflower seeds (270g)
• 1 tbsp. of sunflower oil or other oil of choice (optional)
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making sunflower butter
  • Place sunflower seeds and salt in the NutraMilk container.
  • Press Butter cycle, set for 14-15 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 2-3 minutes for a creamier butter.
  • keep 1/2 cup in the NutraMilk for recipe and store the rest for later use.

• Preheat oven to 350°F. Spray two (6 each) donut pans with cooking spray.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the sugar, eggs, oil, mashed bananas, and 2 teaspoons vanilla. Mix well.

• Spoon the batter into the prepared pans, filling the doughnut cavities almost full. Alternatively, you can put the batter into a large food storage bag, cut off about ¼ inch from one of the corners and squeeze the mixture into the pans.

• Bake for 15 minutes or until the doughnuts spring back when touched lightly and a tooth pick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then move to a wire rack to cool completely.

• Glaze: Add the powdered sugar, vanilla, cacao powder and about 4 tablespoons of milk along with 1/2 cup sunflower butter to the NutraMilk. Process until smooth. Add more milk, a little at a time, until you reach a smooth, spreadable consistency that you like.

• Using a small offset spatula or knife, spread some glaze onto each of the cooled doughnuts.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by SunButter.