Hey all you beautiful people!! I wanted to let you all in on my 2019 intention to beef up this blog with killer recipes, inspiring images and some helpful video tutorials. What would you like to see on The Eclectic Kitchen in 2019? Comment below or reach out to me personally. I’d love to know what you think! What are your 2019 intentions?
In other fantastic news, I’ve teamed up with my food stylist and recipe developer pal Skylar The Food Artist for some really delicious, healthy, and beautiful treats for you all. These grain-free donuts are the first of many projects we’re working on together and I can’t wait to share them with you!
These donuts are ridiculously good! Skylar struck gold with the cherry and cherry juice combo in these and they’re nutritious to boot! Does it get any better?! Also, aren’t they cute? Seriously, just so tiny and the perfect quick, guilt-free treat!
I like the portion control aspect of mini donuts and I use this mini donut pan to make these cuties! Perfect for little hands!
Also, they freeze like a dream. Make a big batch and freeze them for a month full of healthy breakfast donuts. They’re so wee I bet they would thaw by the time your done with your morning shower!;)
- 1 cup almond flour
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ¼ ripe banana mashed
- 2 tablespoons maple syrup
- 2 large eggs, lightly beaten
- ½ teaspoon almond or vanilla extract
- ¼ cup finely diced frozen cherries, drained (reserve 2 tablespoons liquid)
- 1 tablespoon cherry juice from frozen cherries
- 1 ½ cups powdered sugar
- 2 tablespoons full fat greek yogurt
- Preheat your oven to 350 degrees and grease two, 6 well donut pans or one, 12 well mini donut pan with non-stick cooking spray or oil of choice.
- In a medium mixing bowl, stir together the almond flour, baking powder and salt. Next add the mashed banana, maple syrup, eggs, and extract. Stir until smooth and well combined.
- Maker sure to dry the frozen cherries using a paper towel to remove as much moisture as possible. Add the cherries to the batter and stir until evenly incorporated.
- Fill each donut cavity in the pan halfway full and bake for 10-15 minutes, until a toothpick placed in the center of the cake comes out clean. Allow donuts to cool in the pan.
- To make the glaze, combine cherry juice, powdered sugar and yogurt in a small bowl and drizzle over freshly baked donuts.
- Store leftover donuts in the fridge for up to 3 days in an airtight container.
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