Easy
25 mins.
6 persons
1 cup and 1/2 of gluten free whole oats
2/3 cup of Pancake & Waffle Mix - Banana, Hemp and Cinnamon Iswari
1 coffee spoon of cinnamon
1 teaspoon and 1/2 of baking soda
2 tablespoons of Coconut Sugar Iswari
1/2 crushed banana (50gr)
1 cup and 1/2 of oat vegetable drink
1 teaspoon of cider vinegar
Topping:
1/2 pack of Tofu Silken (about 150gr)
1 cup of frozen blueberries
4 tablespoons of rice jelly
Preheat the oven to 180º.
Mix the flour with the Mix, the cinnamon, the baking soda and the coconut sugar.
In another bowl, mix the crushed banana, the vegetable drink and the vinegar with the help of a wire rod until you get a result practically free of lumps.
Mix all the ingredients until it forms a smooth, lump-free dough.
Pour the dough into donut molds previously greased with coconut oil, olive oil or butter. This process can be done with the help of a pastry bag, it helps to place the dough in the small donut molds.
Bake for about 15 minutes.
Allow to cool completely before unmolding and covering with frosting.
For topping, place all ingredients into a blender or food processor and grind to create a smooth cream.
Pour the topping into a bowl and dip half of each donut into the topping. This process must be done gently and one by one.
