4overripe bananaspeeled and mashed with a fork until smooth
80mlolive oilalternatively: melted coconut oil
50gcoconut sugar
150goat flourgluten-free if required
70gground almonds
30gfine rolled oatsgluten-free if required
2tsptartar baking powder
1.5tspcinnamon
1tspcardamompreferably ground yourself
1/2tspsalt
2tbspapple cider vinegar
To garnish:
100gdark chocolate
1,5tbspchopped hazelnuts and/or slivered almonds
Instructions
Preheat the oven to 180 ° C top and bottom heat.
In a bowl, mix all the ingredients for the dough until smooth. Grease a donut pan and fill in the batter. Alternatively, a muffin tin can be used, with or without paper liners.
Bake the donuts for 30-35 minutes. At the end of the baking time, a toothpick poked into the dough should come out clean.
Remove the donuts from the oven and let cool for 15 minutes, then unmold and let cool completely on a wire rack.
For garnish, chop the chocolate and melt in a water bath. Spread the top half of the donuts with chocolate. Decorate with chopped hazelnuts and/or slivers of almonds. Let the chocolate harden.