Easter Egg Donuts (Low FODMAP)
Ingredients
- 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
Instructions
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Preheat the oven to 180C and grease a standard donut pan.
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In a large mixing bowl, mix almond butter, melted coconut oil and maple syrup until smooth.
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Add the egg and almond milk and mix until well combined.
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Sift in the flour and cacao powder and mix until a smooth batter forms.
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Fold in the easter eggs.
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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.
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Leave to cool in the moulds for 10 minutes before turning them out onto a wire rack to cool completely.
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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)
