Baked Donuts with Peach Compote & Maple Syrup

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Baked Donuts with Peach Compote & Maple Syrup
Try these vegan and gluten-free baked donuts for a fun brunch recipe!
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  1. 1 c garbanzo flour
  2. ½ tsp baking powder
  3. ¼ tsp baking soda
  4. ¼ tsp cardamom
  5. ½ tsp cinnamon
  6. ¼ tsp nutmeg
  7. ¼ tsp salt
  8. --
  9. 2 tbsp vegan butter
  10. 2 tbsp coconut oil
  11. --
  12. 1 tsp arrowroot powder dissolved in 1 tsp water
  13. ¼ c sugar
  14. 2 tbsp honey
Peach Compote
  1. ½ c thawed frozen peaches
  2. dash of cinnamon/cardamom/nutmeg
  3. spritz of lemon
  1. Set the oven to 375. Mix the dry ingredients.
  2. Melt the butter and coconut oil in the microwave in a 2 cup glass measuring cup.
  3. Add the arrowroot and water mixture, sugar, and honey to the butter and oil mixture. Once the sugar is dissolved, add it to the dry ingredients.
  4. Grease a mini donut pan with coconut oil and fill each donut hole ½ full of batter to leave room for it to rise. Bake for 10 minutes.
  5. For the peach compote, purée the 3 ingredients and once the donuts are cool, fill the center with the peach compote and drizzle with pure maple syrup.
  1. SK Tip: Add a piece of dried fruit and granola for garnish. Try using strawberries or apples instead of peaches!
SK Parfait

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