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Peanut Butter Goji Berry Donuts

By Sara McGlothlin

One morning my husband expressed a craving for the gluten-free vegan donuts we enjoyed in Spain…four years prior. I wracked my brain to think of the ones he was referring to, but after a minute or so, I decided to create something from scratch. The combination of goji berries and peanut butter popped into my head, so I went with it. The husband was very pleased with what came out of the oven. Eat plain or drizzle with melted coconut butter for a Healthified glaze.

Peanut Butter Goji Berry Donuts

Grain-free vegan donuts with the superfood addition of goji berries. Glaze with melted coconut butter, an icing of choice, or eat plain.
Prep Time 20 mins
Cook Time 18 mins
Cooling Time 1 hr
Total Time 1 hr 38 mins
Course Breakfast, Dessert
Servings 6 donuts

Equipment

  • 6-cavity donut pan
  • hand mixer or stand mixer
  • Mixing bowls

Ingredients
  

  • 1/4 cup goji berries soaked for 15 minutes
  • 1 flax egg 1 tablespoon ground flax + 2 tablespoons water, soaked for 10 minutes
  • 1/2 cup almond milk or dairy-free milk of choice
  • 1 teaspoon apple cider vinegar
  • 1 cup almond flour
  • 1/3 cup coconut sugar
  • 2 tablespoons coconut flour
  • 1 tablespoon tapioca starch or arrowroot starch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup creamy peanut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • melted coconut butter for glazing if desired

Instructions
 

  • Preheat the oven to 350°F. Spray a 6- or 8-cavity donut pan with cooking spray.
  • In a small bowl, prepare the flax egg by whisking together the ground flax and water. Set aside for at least 10 minutes.
  • In a separate medium bowl, whisk together the almond milk and apple cider vinegar. Set aside.
  • In a large bowl or stand mixer, mix the almond flour, coconut sugar, coconut flour, tapioca stqrch or arrowroot starch, baking powder, baking soda and salt. Stir until blended.
  • To the bowl with the almond milk mixture, add the flax egg, creamy peanut butter, maple syrup, and vanilla. Whisk until creamy.
  • Pour the wet mixture into the bowl with the dry ingredients and start beating on medium speed, increasing the speed as needed until a batter is formed. Spoon the batter to the donut pan, filling each one to the top.
  • Bake for 18 to 20 minutes until a toothpick inserted comes out clean. Allow the donuts to cool in the donut pan, at least 1 hour, or until they can easily come out. Glaze with melted coconut butter if desired.

Notes

Storage: donuts can be kept in an air-tight container in the fridge for up to 1 week. 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Soy-free, Vegan

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