About This Recipe
A baked, gluten free doughnut topped with peanut butter and filled with a quick homemade jelly.
Ingredients
- 4/5 cup oat flour
- 1/4 cup plain non fat Greek yogurt
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp stevia
- 2 eggs
- 2.5 tbsp powdered peanut butter
- 2 tsp honey
- 1.5 tbsp water
- 1 cup sliced frozen strawberries
- 2 tbsp maple syrup
Instructions
- Add the strawberries and syrup to a saucepan and bring to a light boil. Break up the strawberries as it heats.
- Allow it to boil and thicken then use an immersion blender/blender to get a smooth texture.
- Add it back to the pot and boil to thicken again. Place in the fridge to cool.
- Preheat oven to 375F
- Mix the oat flour, baking powder, and stevia together until no clumps remain.
- Add in the eggs, vanilla, and yogurt. Mix thoroughly.
- Add the batter to a plastic bag to pipe into the doughnut tin.
- Divide half the the mixture between 5 wells.
- Evenly divide the strawberries between each well.
- Top with the remaining doughnut batter.
- Bake for 9-10 minutes.
- Allow the doughnuts to cool completely.
- Mix the powdered peanut butter, honey, and water. Top each doughnut with the frosting.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
← Back to all recipes
