So they're not actually donuts. Or well, they are donuts, but they're not the greasy, fried, sugar-loaded kind of donut that makes you feel awful after devouring one too many. These baked donuts are oil-free, low in sugar, made with oat flour, contain one of your five fruits a day and they'll even cure an iron-deficiency (not really, but this sounds way more dramatic). Chocolate donuts with chocolate glazing and shredded coconut to finish it off? Sign us up!

BAKING TIME: 20 minutes // YIELDS: 12 small donuts // MEAL: dessert


- 3/4 cup spelt flour
- 1/2 cup oat flour (process oats in a blender)
- 1tsp baking powder
- 1tsp baking soda
- 2tbsp cacao powder
- pinch of salt
- 1 cup plant milk
- 1tbsp apple cider vinegar
- 1tbsp vanilla sugar
- 1/2 cup cane sugar
- 1/2 ripe banana (should be spotty)


1. Preheat the oven to 180°C or 350°F. In a blender, mix together the plant milk with apple cider vinegar to make the buttermilk and put aside for at least five minutes.
2. In a large bowl, combine flour, baking powder and soda, cacao powder, and salt. Mix well.
3. To the buttermilk, add apple cider vinegar, vanilla sugar, cane sugar and the ripe banana. Process in the blender until smooth, then add the wet mixture to the dry and mix well.
4. Transfer the dough to a donut pan and fill the molds halfway to make sure your donuts keep their shape when baking.
5. Bake for 20 minutes then leave to cool down for 10 minutes before transfering the donuts to a rack.
6. We glazed our donuts using melted dark chocolate and sprinkled on shredded coconut.

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