banana maple donuts

By TAMMY-6

Ingredients

• 1 cup Sarah's gluten free flour blend
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 1/2 cup So Delicious unsweetened coconut milk
• 2 tablespoons pure maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon pure vanilla extract
• maple glaze
• 1 cup organic powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoons So Delicious unsweetened coconut milk
• 1 teaspoon coconut oil, melted
• 1/2 teaspoon pure vanilla extract
• Sarah's gluten free flour blend
• makes about 9 cups
• 4 cups brown rice flour
• 2 cups sweet white sorghum flour*
• 2 cups potato starch
• 1/2 cup tapioca flour
• 1/2 cup corn starch**
• 5 teaspoons xanthan gum
• Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire wisk to really incorporate all of the flours. Store in an airtight container.
• I like to use 2 cups white rice flour for a lighter blend or just an additional 2 cups brown rice flour, if you can't find the sorghum flour.
• With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.

Details

Servings 6
Adapted from sarahbakesgfree.com

Preparation

Step 1

Preheat oven to 425 degrees. Spray donut pan with nonstick cooking spray. Sift together flour, baking powder and salt. In mixing bowl, mix together the mashed banana, coconut milk, maple syrup, melted coconut oil, and vanilla. Stir in the flour mixture until just combined. Spoon batter into donut pan. Bake donuts for 10-12 minutes, just barely golden brown. Turn out onto cooling rack.

To make the maple glaze, mix together the powdered sugar, maple syrup, coconut milk, coconut oil, and vanilla. Dip the tops of the cooled donuts in the glaze. Let glaze set for 5 minutes. Donuts best served fresh.