These were originally called “Donatello Donuts,” because I wanted to have a breakfast tribute to my favorite Saturday morning hero. I started out with an avocado base with a blueberry filling. After a few trials, I found that I liked the banana base better, but kept the blueberry filling. I still dyed them green, because it’s fun.
Once they were all done and glazed, they didn’t remind me very much of Donatello, but they do capture Saturday morning. To be honest, Saturday mornings were usually busy because my mom didn’t believe in sleeping in. But every once in a while, I got the real thing.
I got to keep my PJ’s on. I got to trade my yogurt cup for something soft and sugary and glazed. If I was really lucky, it would be covered in sprinkles too. I would watch cartoons and then hang out in the yard with a stack of books, usually with some of that glaze on the aforementioned PJ’s.
These taste like an unadulterated sugar bomb, but they’re far lighter. The filling is sweetened with dates, the glaze with raisins. And they’re low in fat. Just don’t tell any of this to your inner child….it would totally ruin it.
I made two batches – one with matcha, and one with green food coloring. The food coloring really does add more of a cartoon look to these, but not everybody likes it. Use what you have and what you’re comfortable with.
P.S. Can anybody tell me what was up with April O’Neil’s yellow jumpsuit?
- 1 1/3 cups frozen blueberries
- 6-7 dates, pitted and chopped
- 3/4 cup unflavored unsweetened almond milk
- 1 greenish banana
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- a few drops of green food coloring or alternative. Here's a great list of natural food colorings
- 3/4 cup gluten-free flour blend*
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup hot water
- 1/4 cup tightly packed golden raisins
- 1 tsp lemon zest
- Defrost the blueberries in a covered saucepan over medium heat.
- Once the blueberry juices are running, toss in the dates. Cook for about 10-12 minutes, uncovered.
- Puree with an immersion blender.
- Continue to cook until you can scrape the mix onto once side of the pan and it won't run all the way back. It's ok it it runs some of the way back. If it gets reduced too much, the filling will be sparse. You want these to be FULL of jam.
- Allow the filling to cool. If you want, you can make the filling the night before and just put it in a pastry bag in the fridge. That way, it's all ready to go in the morning.
- Preheat oven to 425.
- Mix the flour, baking powder and salt. Set aside.
- In a blender, combine the banana, sugar, lemon juice, vanilla, and food coloring/matcha.
- Combine the dry ingredients with the banana mix.
- Using a pastry bag, fill the donut molds halfway with batter.
- Using a separate pastry bag, pipe the filling over the batter. Be generous with it.
- Add the rest of the batter over the filling. Cover the filling completely. The molds should end up 3/4 full or all the way full.
- Bake donuts for 15 minutes.
- They'll be rather delicate when you take them out of the oven, so don't flip them out of the pan right away. Let them cool a little.
- While they're cooling, make the glaze
- Combine the water, zest, and raisins in a blender.
- Spread or pour the glaze over the donuts.
- Throw on some sprinkles and enjoy.
* I used a rice flour-heavy blend. If you are using a blend that is not rice flour heavy, you might only need 1/2 cup of almond milk.
adapted from Sarah Bakes Gluten Free