Ingredients
- 300g oat flour
- 50 g chopped cranberries
- 3 chia eggs (combine 6tbsp plant-based milk with 3 tbsp chia seeds)
- 2 ripe bananas (mashed)
- ½ cup cashew oat pulp (from cashew oat milk)
- 170 ml cashew oat milk (made with Almond Cow)
- 3 tbsp coconut oil (melted)
- 1 tbsp almond butter
- 1 tbsp tapioca starch
- 2 tsp baking powder
- ½ lemon (squeezed)
Directions
- To prepare the cranberries place them in a small pan and heat with squeezed lemon juice over low heat for about 5 minutes until cranberries are soft.
- Preheat oven to 356F and prepare a donut baking pan by greasing with coconut oil.
- In a large bowl mix all dry ingredients until combined.
- In a separate bowl mash bananas and add all wet ingredients to combine and then add to the dry ingredients. Stir well and fold in cranberries.
- Pour batter into donut pan and flatten each top.
- Bake in oven for about 20-30 minutes until toothpick comes out clean.
- Take out of the oven and let donuts cool down for about 10-15 minutes before removing from pan.
- Enjoy fresh with nut butter/jam or store in freezer. To enjoy frozen donuts reheat by toasting in toaster or toaster oven. It adds crunch to the donuts.
