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

1/4 - 1/2 t. red miso

Preheat oven to 350 F.

Sift the gluten free mix, baking powder, and salt into a bowl.

Using a hand blender or mortar and pestle, puree the banana and place it in a separate bowl. It should measure to 1/2 c.; if not, add water to increase the amount.

Add coconut oil and maple syrup to banana puree.

Combine dry ingredients with wet ingredients.

Coat a doughnut mold pan lightly with coconut oil, and fill with the mixture.

Bake for 12 - 15 minutes.

Combine glaze ingredients in a bowl and add water to make a spreading consistency.

After doughnuts have cooled, remove from the mold and glaze.

Makes 6 doughnuts.


(Read Seven Green Beans, the story that accompanies this recipe.)

Recent Posts

See All

(by Beth Levine) (adapted from Levana's Table by Levana Kirschenbaum) 1 medium onion, peeled and quartered 2-in. piece fresh ginger, peeled 6 large cloves garlic 1/4 c. Dijon mustard 1/2 c. dry red wi

(by Hani Malaika M) 2 c. basmati rice 2 garlic cloves handful of cilantro leaves 2 T. olive oil 1 chicken bouillon cube 1 1/2 c. hot water 1 T. ghee 1 t. seasoning salt Preheat oven to 350 F. Wash ric

(by Diane Zinna) 1 bunch celery, washed and strings removed 16 oz. Philadelphia cream cheese small jar of green pimiento-stuffed Manzanilla olives paprika Slice celery stalks into one-inch pieces. Usi