Pb & J Donuts
Peanut butter and strawberry jam. It’s like the two were made for each other. And in these delicious donuts, that perfect pair truly shines!
These donuts are fluffy, soft and a little bit fudgy (think of them as blondie donuts!), bursting out the centre with naturally sweet yet totally sugar-free strawberry jam. It’s love at first bite!
Oh and they are also super tasty with raspberries instead of strawberries, or a mix of both!
These donuts are gluten, oil and refined sugar free, as per usual, but no sacrifice on deliciousness I promise you that! Give them a try and don’t forget to tag me on Instagram so I can see your creation.
1 can white beans, drained and rinsed
2/3 cup (100g) buckwheat flour
1 tsp baking powder
1 tsp apple cider vinegar
2 tbsp date sugar
1 tsp vanilla extract
2 tbsp peanut butter
1 cup nut milk
1/2 cup (70g) fresh or frozen strawberries
Extra peanut butter, for drizzling
Preheat oven to 180°C and prepare your donut tin (if using a metal tray, I highly suggest lightly oiling it to prevent extreme frustration later on. Learnt that the hard way!).
Purée beans with peanut butter until smooth, then fold in flour, date sugar, baking powder, vanilla, apple cider vinegar and nut milk to form the dough.
Spoon equally into 6 donut holes. Don’t be afraid to overfill the holes slightly to cover the middle and give the donut centre a ‘bottom’ - this will help with the filling!!
Bake for 40 minutes until golden, then allow to cool completely.
For the filling, summer chopped strawberries over medium heat for about 15 minutes or until they thicken into a ‘jam’. Spoon into the centre of each donut, then drizzle with extra peanut butter and enjoy!
Store donuts in a sealed container in the fridge for up to a week.
These are also delicious with raspberries instead of strawberries!