I had all intentions of posting an almond and coconut cookie recipe this week but these little morsels just popped out of no where and I knew I had to share. Chocolate and Peanut Butter - my all time favourite combination. Time got away on me this week as I have been busy photographing another cookbook. I only just realised I hadn't posted anything all week. Things may get a little quiet on the blog front as I will be busy behind the camera for the next month photographing Autumn and Winter recipes for Lose Baby Weight. But for the time being lets enjoy these donuts shall we?

I have recipes that haunt me, not in a bad way but in a make me now or I won't stop making you think about me kinda way. I talked about makings these about a week ago and in my rare quiet, restful moments (not a lot of those at the moment) these kinda kept creeping up on me, whispering in me ear... make me, eat me. Kinda sounds creepy doesn't it? Ha.

I use to LOVE a donut fresh from the local donut shop.... until I found out whats in them, and what it does to the hips! Thus I started making ovenbaked versions. I have made a Spiced Pumpkin Donut a few years back but I haven't re-visted making a different version until now. Ovenbaking the donut makes for a healthier treat along with using some healthier dry ingredients to make up the batter such as ground oats, spelt flour and almond meal. All low GI ingredients helping you keep your blood sugar levels staying on an even keel. I have used rice malt syrup for the sweetner in these donuts so you can be assured you are staying on your sugar free track if that's where you're at. These aren't sickly sweet so keep that in mind when you are making them.

The peanut butter glaze is the kicker for me... I think I have raved on before how much I LOVE peanut butter - like spoonfuls straight from the container kinda love. I go for the all natural version now with no added sugar or oils! So glad the supermarkets have started introducing these kind of products for us consumers! Anyway I hope you enjoy these little babies as much as I did! Oh you must have one with a BIG glass of milk! Tastes SO much better!

I chose to use a piping bag to make these donuts as I did not want to especially go out and by a donut pan. You can if you want to but to save a bit of dosh just pipe these little morsels onto a lined cookie tray!

This recipe is loosely adapted from the Triple Chocolate Vegan Donuts from Angela at Oh She Glows

Chocolate & Peanut Butter Donuts

by The Whimsical Wife

Prep Time: 15 minutes

Cook Time: 12 minutes

Keywords: bake snack dessert chocolate Baby Shower Halloween Lunch box birthday cake fall spring summer winter

Ingredients (8 -10 donuts)

3/4 cups rolled oats
3/4 cup wholemeal spelt flour (found at woolworths)
3/4 cup almond meal
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup almond milk
1/4 cup apple sauce
1/4 rice bran oil
1 teaspoon vanilla extract
1/4 cup rice malt syrup
1 tablespoon stevia powder alternately add more rice malt
1 egg, lightly beaten

Peanut Butter Glaze

1 tablespoon rice malt
1/4 cup natural smooth peanut butter
pinch salt

Instructions

Preheat an oven to 180 degrees (fanbake), line a large cookie tray with baking paper.

In a food processor place the oats and grind until a fine flour is formed. Tip the oat flour into a large bowl along with the spelt flour, almond flour, cocoa, salt, baking powder and baking soda. Give a quick stir to incorporate the ingredients together.

Gently heat the rice malt syrup in the microwave for 20-30 seconds until it is runny. Add to the dry ingredients along with the apple sauce, oil, vanilla, egg and almond milk. Mix the ingredients together until a stiff dough is formed. Let the mixture sit for 5 minutes to firm up a bit.

Place the mixture into a piping back with a large end. I used a large star nosel as that is all I had - it just gave the dounuts a ridged top.

Pipe donut size circles onto the lined cookie tray. Smooth any edges or bumps on the top with a spatula. Place into the oven and bake for 10-12 minutes or until a skewer comes out clean. Let the donuts completely cool before icing.

Peanut Butter Glaze

In a microwave safe bowl add the peanut butter, salt and rice malt syrup. Heat in the microwave for 30-40 seconds or until runny enough to drizzle. Stir together and drizzle over the cooled donuts.

Cooks notes:

You could add some dairy free chocolate chips if you wanted to make it extra decadent.

For something extra special why not sandwhich two donuts together with some chia jam and drizzle with the peanut butter glaze! Yum.

You can freeze the uniced donuts in an air tight container for 1-2 months.