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
Note: As with most of my treats, these are not very sweet. The most enjoyable part about them is the texture. For a little more sweetness check out my similar mini Boulder creams.
2 ripe mashed bananas (about 2/3 cup)
3/4 cup cashew milk (see my video)
2 tablespoons honey
1/4 cup avocado oil, or oil of choice
1 tablespoon vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla stevia
1.5 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons psyllium husk powder Note: I like to add the psyllium husk powder last, just before blending
1/2 cup coconut flour
- Add all ingredients except for the coconut flour to a blender or food processor.
- Puree. Pour into mixing bowl.
- Add the coconut flour to the bowl (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 tightly and level it off.
- Bake at 375 degrees for about 35 minutes. Cool for five minutes.
- Dip in melted or coconut oil then sprinkle with cinnamon and sugar.
- Eat slowly while they’re still hot, pulling them apart and marveling at the strechiness.
Cinnamon & Sugar topping
In Magic Bullet or coffee grinder puree 1 tbsp coconut sugar and 1 tsp cinnamon.