Peach Buckwheat Donuts
 
Prep time
Cook time
Total time
 
These gluten-free baked donuts are rustic in flavor due to the buckwheat flour and peach puree. They're also a surprisingly nutritious treat the whole family will love!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 3 ripe peaches, peeled, pits removed
  • ¾ cup buckwheat flour (I used Bob's Red Mill)
  • ½ cup almond flour
  • ½ tsp. baking powder
  • ¾ cup coconut sugar
  • ¼ tsp. salt
  • Optional: pinch cinnamon
  • 2 flax eggs (2 T. milled flax + 6 T. warm water)
  • ½ cup almond milk
  • 1 T. pure maple syrup
  • 1 tsp. vanilla extract
  • Optional: zest of ½ lemon
  • Glaze: 1+ cup confectioner's sugar
Instructions
  1. Preheat oven to 350 degrees F and grease donut pan to prevent sticking.
  2. Puree peaches in a blender. Measure out ⅔ cup to add to the wet ingredients in step 4 and reserve remaining puree for glaze (if making). Set both aside.
  3. In a medium bowl, mix together the dry ingredients: buckwheat flour, almond flour, baking powder, coconut sugar, salt, and cinnamon.
  4. In a separate bowl, whisk together the wet ingredients: flax eggs, almond milk, maple syrup, vanilla, lemon zest, and ⅔ cup peach puree.
  5. Pour wet into dry and stir to combine completely.
  6. If using a 6-welled pan, spoon half of the batter into a plastic sandwich bag, cut off one corner, and pipe the mix into each donut well until about ⅔ full.
  7. Bake 16-17 mins. Allow to cool 5-10 mins, gently run a knife around the edges of the donuts, and flip them out onto a cooling rack to continue cooling.
  8. Wipe out the donut pan, re-grease, and repeat process with the other half of the batter.
  9. Serve donuts as they are or topped with peach slices, or make a simple glaze by whisking together 1½ T. leftover peach puree and 1 cup confectioner's sugar. Add more sugar until you reach a glaze consistency. Place wax paper under the cooling rack and drizzle each donut with glaze. Serve!
Notes
As with other donuts, these are best the day they're made. When storing leftovers, I recommend covering these loosely and leaving them on the kitchen counter. If covered tightly, the moisture from the donuts will begin to dissolve the glaze and become sticky.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/06/06/peach-buckwheat-donuts/