Peanut Butter and Raspberry Jam Doughnuts
If you recreate these don't forget to tag me with #LiviasKitchen on Instagram!
Prep: 15 minutes + 15 minutes
Cook: 10 minutes + 5 minutes
Total: 45 minutes
- 250ml coconut milk (1 cup - I used Rebel Kitchen “Whole”),15ml apple cider vinegar (1 tbsp),90g peanut butter (1/3 cup),60ml maple syrup (1/4 cup),220g oat flour (2 cups),70g buckwheat flour (1/2 cup),A pinch of salt,Coconut oil for greasing
- 173g frozen raspberries (defrosted – 1 1/2 cups),90ml maple syrup (1/4 cup & 2 tbsp),30g chia seeds (3 tbsp)
- Peanut butter,Melted chocolate
Sweet raspberry jam
Makes 8 doughnuts.
Pre-heat your oven to 180 degrees Celsius.
Mix the milk, apple cider vinegar, peanut butter and maple syrup.
Add the oat flour, buckwheat flour and salt and combine everything.
Grease your doughnut tins with coconut oil and fill them with your peanut dough.
Bake for 10 minutes. When they’re out of the oven try and get them out of the tins as quickly as possible (if they’re kept in the tin the steam might make them soggy).
For your raspberry jam: heat up the raspberries and let them boil for a couple of minutes. When most of the liquid is gone add the maple syrup and let it boil for another minute. Mix in the chia seeds and let the jam cool completely.
Spread some peanut butter on the flat side of your doughnut. Add some chia jam and make it into a dome shape. Pour over melted chocolate and sprinkle over your favourite toppings. Enjoy!