Instructions

1. Preheat oven to 180°C / 160°C fan assisted
2. Grease a non-stick donut pan with spray oil
3. Place banana, peanut butter, almond milk, apple cider vinegar, coconut sugar and vanilla extract into a blender or NutriBullet (or place into a large jug). Blend until smooth (use a hand blender if using a jug)
4. Add in the buckwheat flour, arrowroot flour and baking powder, blend once more until smooth
5. Carefully pour or spoon the mixture into the donut tray. Do not overfill as the donuts will rise. Leave about 1cm above the mixture in the tray
6. Bake for 8-10 minutes, until a toothpick inserted comes out clean
7. Remove from oven and allow to cool for 5 minutes
8. Carefully remove from the baking tray. Use a toothpick to release the donuts from the edges before popping out. Cool on a wire rack.
9. While the donuts cool mix together chocolate glaze ingredients. Pour mixture into a small shallow bowl; at least the same diameter as the donuts!
10. Place the donuts one at a time bottom side down (the smooth part which was facing down in the donut tray) into the icing
11. Lift carefully, tap of excess and place onto a baking paper lined tray icing side up
12. Sprinkle with toppings if desired… Granola, coconut flakes, bee pollen, chocolate chips, marshmallows, cookie crumbles etc.
13. Allow to set or eat straight away
14. Best consumed within 48 hours. Store in a seal tight container at room temperature