Easter Egg Donuts (Low FODMAP)
- 1/4 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup almond milk
- 1 cup low FODMAP baking flour
- 1/4 cup cacao powder
- 70 grams easter eggs
- 50 grams white chocolate
Preheat the oven to 180C and grease a standard donut pan.
In a large mixing bowl, mix almond butter, melted coconut oil and maple syrup until smooth.
Add the egg and almond milk and mix until well combined.
Sift in the flour and cacao powder and mix until a smooth batter forms.
Fold in the easter eggs.
Pour the batter into the greased donut pan (you may need to do 2 batches depending on how many holes yours has) and bake in the oven for 10-12 minutes or until risen and an inserted skewer comes out clean.
Leave to cool in the moulds for 10 minutes before turning them out onto a wire rack to cool completely.
Once cool, melt the white chocolate in the microwave and dip each donut in the mixture to coat the tops. Add 1 or 2 more easter eggs on top before serving. (Best eaten day of baking)