Chocolate Plantain Donuts

My 3 year old kept asking me for donuts, but being on the Autoimmune Paleo diet makes that a little tough. No grain or nut flours, and no eggs...how can one make a donut with those restrictions? Well, believe it or not, I tweaked a waffle recipe and came up with something really tasty! I'm excited to share it with you!

For this recipe, you'll need three or four plantains. Have you ever seen them in the grocery store? They look like an over-sized banana. In fact, they're in the banana family. Ripe plantains are delicious when they're sliced and fried and sprinkled with some salt and cinnamon. You should try it sometime!

The texture of these donuts are close to regular donuts. I don't know how they keep, since we had them all gone by bedtime. :)

Chocolate Plantain Donuts

4 cups plantain puree (3-4 large ripe--or close to ripe--plantains)

1/4 cup coconut oil, melted

1 tbsp vanilla

2 tsp apple cider vinegar

1/2 tsp sea salt

1 tsp baking soda

3 tbsp carob powder (or cacao, or cocoa)

2 tbsp maple syrup

Preheat oven to 350°F.

Peel and chop your plantains and run them through the food processor or blender until smooth. Next, add the oil, vanilla, and vinegar and blend again. Add salt, soda, carob powder, and maple syrup and blend until well mixed. 

Spoon this dough mixture into two donut pans to make twelve donuts. Bake for 12-14 minutes. Let them cool for a few minutes, then turn out onto a cooling rack. 

Enjoy!