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Miso-Glazed Doughnuts

(by Kay Douglas)

(adapted from Chopsticks magazine)

1 c. Bob’s Red Mill Gluten Free Baking Mix

1 1/2 t. baking powder

1 banana, puréed

3 T. maple syrup

1 T. coconut oil

1/8 t. sea salt

additional coconut oil

Glaze:


1 T. almond butter

2 T. maple syrup