Peanut Butter Donuts
Makes 12 donuts
INGREDIENTS:
- 1 1/4 cup Milk Alternative (I used Almond Milk)
- 1 tablespoon Apple Cider Vinegar (or white)
- 1/2 cup Peanut Butter (salt and sugar free if possible)
- 1/2 cup Maple Syrup
- 1/2 cup Applesauce
- 1 1/2 teaspoon Vanilla
- 2 cups GF Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon salt
CHOCOLATE ICING INGREDIENTS:
- 3/4 cup dark chocolate chips
- 1/4 cup milk alternative
- 1 tablespoon vegan butter
INSTRUCTIONS:
- Preheat oven to 350F and grease 2 donut pans (12 total)
- Make vegan buttermilk by mixing vegan milk and vinegar. Stir and set aside.
- Add peanut butter, maple syrup, applesauce, and vanilla to a large mixing bowl.
- Add milk mixture and whisk together until completely combined and no large chunks of peanut butter remain.
- In a small bowl, sift flour, baking powder, baking soda, and salt together and add to liquid mixutre. Gently stir until just combined.
- Scoop mixture into pastry bag and pipe into donut pan.
- Bake at 350F for 15-17 minutes, until toothpick comes out clean.
- Let sit in pans for 1-2 minutes, flip on cooling rack.
- Melt chocolate ingredients together.
- Coat donuts with about 1-2 tablespoons of peanut butter and dip in chocolate icing mixture. Set on pan and allow to cool.