Baked Elvis Donuts

Do you write donut or doughnut? 

In the title of this post, I wrote "donut" because I think that it's how Elvis would have spelled it. The former English teacher in me is compelled to write "doughnut" out each time. Really, either one sounds good!

I mean, can you go wrong with peanuts, chocolate, and banana? Not in my book. I'm willing to bet that you can't each just one. And, if you take a look at the ingredients list, you don't have to feel guilty about it either. After making my Snickers Macarons the other day, crushed peanuts have been on my mind!

So, do these doughnuts taste like bakery doughnuts? Nope. I won't lie to you. To be honest, they have a little banana bread flavor going on. Some tips to make them taste more doughnutty? First, although it's counter-intuitive, let them sit out. If you are serving them for breakfast the next day, let them sit out over night (maybe with just a paper towel or foil on top). When the moisture leaves, they have more of a cakey flavor. Also, don't skimp on the nutmeg, even if you hate it -- that's what gives them that bakery flavor.

I used both this recipe and this one to get the proportions right. And be sure to try my other doughnut recipe: Hard Apple Cider Doughnuts!

Baked Elvis Donuts (Vegan)
1/2 of a large banana
1/4 c. non-dairy yogurt
1 1/2 tsp. vanilla-infused bourbon (learn more about infusing!)
2 T. coconut oil, melted
1/4 c. almond milk
1/3 c. coconut sugar (or brown sugar)
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 1/4 tsp. baking powder, aluminum-free
1 c. whole wheat pastry flour*

*Although I haven't tried it, I'm fairly confident that a gluten-free baking mix would work. Make sure it's a blend that already has xanthan gum in it.

Directions
Preheat the oven to 350°. Grease a doughnut pan with coconut oil or organic shortening.

In a small bowl combine the dry ingredients: flour, baking powder, baking soda, and nutmeg.  Set aside.

In a large mixing bowl, cream the banana, yogurt, vanilla, coconut oil, almond milk, and sugar. You want to mix this until everything is smooth, including the banana. Slowly incorporate the dry ingredients. You don't want to over mix the batter; it should be pretty thick at this point.

Spoon or pipe the batter into your prepared doughnut pan. I used a piping bag, but you can use a sandwich bag with a hole cut in a it. Both work! I got seven doughnuts from this recipe, but I would estimate you could get 6-8 medium-sized doughnuts.

Bake the doughnuts for about 13 minutes. Once they're done, allow them to cool in the pan for at least five minutes.

For the chocolate glaze:
1-2 T. coconut oil, melted
1/3 c. carob or unsweetened cocoa powder (I use a blend of dark and regular cocoa)
4-5 T. pure maple syrup, at room temperature
pinch of sea salt
pinch of cinnamon

Combine the ingredients and stir. It should thicken up nicely. If your mixture "curdles", I have a feeling that your coconut oil was melted, while your maple syrup may have been cold. You can eliminate this problem by heating them both together :-) 

Dip each doughnut in the glaze and then in some crushed peanuts.

I know I called these "Elvis" Donuts, but something makes me wonder if he really did like the PB, chocolate, and banana combo. But then again -- who wouldn't?

Cheers!
-Aileen