By Pamela Higgins
20g peanut flour
1tsp baking powder
200ml almond milk
1tsp apple cider vinegar
90g smooth peanut butter
60ml maple syrup
1 tsp vanilla extract
3tbsp cacao powder + 1.5tbsp boiling water
3tbsp maple syrup
2 tbsp smooth peanut butter
To decorate cacao nibs & Chia Seeds
Preheat the oven to 180 degrees C and grease a 6-hole muffin tin well.
Place the oats in your Ninja blender and whizz up on a low setting for about 30 seconds – 1 minute to form a flour. Tip into a bowl and add the oat flour, peanut flour, cinnamon and baking powder.
Whisk together the milk and vinegar and leave to stand for 5 minutes. Meanwhile whisk together the peanut butter, maple syrup and vanilla.
Pour both into the dry ingredients and stir to combine and form a batter. Divide this between the donut holes to reach the top.
Bake for 25 minutes until golden then leave to cool before transferring to a wire rack.
Once the donuts have cooled, whisk together the cocoa/cacao powder with the boiling water, maple syrup and peanut butter until smooth (add a touch of almond milk if needed). Spoon over each donut then sprinkle over decorations.