These cute little clouds are soft chewy banana cinnamon & sugar doughnuts. While my favorites are still the mini Boulder creams, these are Zoe’s favorite, so I thought I would share them too.
They’re made with coconut flour and no eggs or starch—something I thought couldn’t be done.
I used a combination of mashed bananas and psyllium husk powder. Psyllium husk powder comes from the fiber which covers the seed. I don’t know how to get this stretchy texture with eggs, but feel free to experiment yourself.
Banana Cinnamon & Sugar Doughnuts
grain-free, starch-free, egg-free
Add to blender or food processor:
2 ripe mashed bananas (about 2/3 cup)
3/4 cup cashew milk
1/4 cup Earth Balance Buttery Spread, soy-free, liquified (or oil of choice)
1 tbsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking soda
1/8 tsp vanilla stevia
1.5 tsp cinnamon
1 tsp nutmeg
2 tbsp psyllium husk powder NOTE: I like to add the psyllium husk powder last, just before blending
Puree. Pour into mixing bowl.
Add 1/2 cup coconut flour, sifted (to prevent clumps in the dough). Mix with electric mixer. Line a cookie sheet with unbleached parchment paper.
Use a large ice cream scoop with a lever to get the dough. Pack it in and level it off. OR divide the dough into 8 balls if you don’t have a large ice cream scoop with a lever.
Bake at 375 degrees for about 35 minutes. Cool for five minutes.
Dip in melted Earth Balance Buttery Spread (or coconut oil) then sprinkle with cinnamon and sugar.
Cinnamon & Sugar
Puree in Magic Bullet or coffee grinder:
1 tbsp coconut sugar
1 tsp cinnamon