Soft and fluffy gluten-free cinnamon donuts sprinkled with sweet dates and pecans, and drizzled with a light, naturally sweet vanilla glaze.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 whole Egg
- ½ cups Banana puree
- ¼ cups Dear
- 2 tablespoons Brewed coffee
- 2 tablespoons Almond milk
- 2 tablespoons Coconut oil, melted and cooled
- 1 teaspoon Vanilla extract
- 1-¾ cup Oatmeal
- 1 teaspoon baking powder
- 1-½ tsp Cinnamon
- ¾ teaspoons Nutmeg
- ½ teaspoon Sea salt
- ½ cups chopped pecans
- ½ cups Chopped Medjool dates
- FOR THE GLAZE:
- ¼ cups Greek yogurt
- 2 tablespoons Almond milk
- 1 tbsp Dear
- ½ teaspoon Vanilla extract
- Crushed pecans, for garnish
Preparation
Preheat the oven to 350ºF and lightly grease a donut pan.
In a large mixing bowl, whisk egg, mashed banana and honey. Slowly pour in the coffee and almond milk while mixing on low speed. Add the coconut oil and vanilla extract and blend 1-2 minutes more, or until a few air bubbles appear (it should be frothy).
Stir in oats, baking powder, spices, chopped pecans and dates until blended. Spoon the batter into the donut pan, filling each cavity about 3/4 full. Bake for 20 to 22 minutes or until golden brown and a toothpick comes out clean. Cool completely before removing.
While donuts cool, prepare glaze by whisking Greek yogurt, almond milk, honey and vanilla until smooth. When ready, drizzle frosting over the top of each donut (more or less depending on your preference) and top with crushed pecans.
Serve immediately and store leftovers in an airtight container in the refrigerator for 1-2 weeks. You’ll have more frosting, so drizzle more each time you serve or save it for another batch. Enjoy!
