A vegan gluten free donut that is not fried and not even cooked, oh my. Recipe from Raw Star Recipes by Eco Chef Bryan Au. I picked up his uncook book from Euphoria Loves Rawvolution while I was in Santa Monica.
These donuts are made from bananas and flax so they are guilt free, therefore I ate them all. To my batter of three small bananas I added one tablespoon of coconut nectar. I was a little short on flax so I refrigerated the formed donuts to harden and refrigerated again after adding the coconut oil, more nectar and toppings. I added cinnamon or pumpkin to a few, added chia “sprinkles” to one and left the rest as glaze. My favorite was the glaze. It was nice to have some coconut nectar on hand for dipping.
This was my first time using coconut nectar. According to the bottle it is a raw enzymatically alive product with a low glycemic index, made from the sap that exudes from coconut blossoms.