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Banana Lucuma Donuts with Lucuma Glaze

Banana Lucuma Donuts with Lucuma Glaze
Time
40 minutes
Contributed by
Ashley Collins
Serves
24 Mini Donuts or 12 muffins

Yummy caramelly lucuma in a soft springy banana baked donut - A delicious treat for the whole family!

The below glaze recipe makes enough to just kiss the tops of 12 donuts. You can double the recipe if you prefer more or want to glaze all 24 donuts. I tend to leave half unglazed for the kids & better keeping. These also freeze well and will keep up to 4 days in the fridge.



  1. Mix all dry ingredients in a bowl. In a seperate bowl add coconut oil and maple syrup. Using a hand mixer, cream the coconut oil and maple syrup until pale.
  2. Add the the eggs to the dry mix and whisk slightly before stirring them in completely. Then add the maple-coconut mixture and stir until well combined.
  3. Break up your ripe bananas and then mix with hand mixer until mushy and fluffy.
  4. Fold bananas gently into your almond meal batter. Slowly fold in the almond milk.
  5. Scoop 3/4 of a large ice-cream scoop into each well of a donut pan.
  6. Bake at 175ºC for 12-14 minutes* or when they spring back to the touch. Let cool.
  7. Finely chop the pecans then gently toast in a dry pan for 3-4 minutes. Set aside.
  8. For the glaze, place coconut oil and maple syrup in a small pot and melt and mix on the stove for 1-2 minutes. Remove from heat let cool slightly and then stir in Lucuma Powder.
  9. Top the cooled donuts with Lucuma Glaze and a sprinkle of pecans.

*NOTE* If making muffins, increase the baking time to approximately 18-20 minutes. Be careful not to over bake.

2 cups organic almond meal
1/2 cup organic tapioca flour
1 1/2 tsp bi-carb soda
1 tbsp organic lucuma powder
Pinch of Celtic sea salt
3 tbsp organic coconut oil, melted
2 tbsp organic maple syrup
1 tsp vanilla extract
3 eggs
3 ripe bananas (approx 350g)
1 tsp organic almond milk
1/4 cup pecans

Lucuma Glaze
1 tbsp organic coconut oil
1 tbsp organic maple syrup
1 tsp organic lucuma powder

SHORT DESCRIPTION

Yummy caramelly lucuma in a soft springy banana baked donut - A delicious treat for the whole family!

The below glaze recipe makes enough to just kiss the tops of 12 donuts. You can double the recipe if you prefer more or want to glaze all 24 donuts. I tend to leave half unglazed for the kids & better keeping. These also freeze well and will keep up to 4 days in the fridge.

DESCRIPTION

  1. Mix all dry ingredients in a bowl. In a seperate bowl add coconut oil and maple syrup. Using a hand mixer, cream the coconut oil and maple syrup until pale.
  2. Add the the eggs to the dry mix and whisk slightly before stirring them in completely. Then add the maple-coconut mixture and stir until well combined.
  3. Break up your ripe bananas and then mix with hand mixer until mushy and fluffy.
  4. Fold bananas gently into your almond meal batter. Slowly fold in the almond milk.
  5. Scoop 3/4 of a large ice-cream scoop into each well of a donut pan.
  6. Bake at 175ºC for 12-14 minutes* or when they spring back to the touch. Let cool.
  7. Finely chop the pecans then gently toast in a dry pan for 3-4 minutes. Set aside.
  8. For the glaze, place coconut oil and maple syrup in a small pot and melt and mix on the stove for 1-2 minutes. Remove from heat let cool slightly and then stir in Lucuma Powder.
  9. Top the cooled donuts with Lucuma Glaze and a sprinkle of pecans.

*NOTE* If making muffins, increase the baking time to approximately 18-20 minutes. Be careful not to over bake.

INGREDIENTS

2 cups blanched almond meal
1/2 cup organic tapioca flour
1 1/2 tsp bi-carb soda
2 tbsp organic lucuma powder
Pinch of Celtic sea salt
3 tbsp organic coconut oil, melted
2 tbsp organic maple syrup
1 tsp vanilla extract
3 eggs (or 3 pre-prepared flax eggs)
3 ripe bananas (approx 350g)
1 tsp organic almond milk
1/4 cup pecans

Lucuma Glaze
1 tbsp organic coconut oil
1 tbsp organic maple syrup
1 tsp organic lucuma powder

Method

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