Dairy-Free, Egg-Free Chocolate Chip Banana Donuts
These chocolate chips banana donuts are a great breakfast or snack. They are a tasty alternative to the fried version while having the added health benefit of extra virgin olive oil, Vitamin E, chlorophyll, and polyphenols. The flax meal adds a plant based Omega
3 Fatty Acid boost that helps with brain power. It’s important to mill your own flaxseed before consuming, as needed, to avoid
rancidity. An inexpensive tool for grinding the seeds is a coffee grinder. These functional ingredients are hidden away in this very
satisfying treat .It’s never too early to start eating the right foods to keep you healthy. If you would like to cut down your wheat
intake , replace 1⁄4 cup of the organic flour with buckwheat flour for a satisfying flavor profile.
Yield: 8-10 Medium Donuts
2 Ripe Bananas, mashed
1/3 Cup Organic Cane Sugar or Coconut Sugar
2 Tablespoons of Flax meal soaked in 2 Tablespoons Water
3 Tablespoons Extra Virgin Olive Oil (I used California Nuvo Meyer Lemon Olive Oil)
1⁄2 teaspoon Real Vanilla Extract
1 Cup Unbleached Organic All Purpose Wheat Flour, or 3⁄4 Cup Wheat and 1⁄4 Cup Buckwheat
1⁄2 teaspoon Baking Soda
1⁄4 teaspoon Baking Powder
1⁄2 Cups Mini Chocolate Chips or Chopped 70% Dark Chocolate
Preheat oven to 350 Degrees. Prepare donut molds by spraying with baking release. If you don’t have a donut pan you can use a
1 .Mix wet ingredients and blend well. Put aside.
2. Mix dry ingredients, except for chocolate chips.
3. Combine wet and dry ingredients. Fold in chocolate chips.
4. Fill the donut old halfway. Place in 350 oven for approximately 15-20 minutes until the donut springs back when touched.
5. Best served with a dairy-free chocolate sauce made by melting 70% chocolate with a little dairy-free milk in a double boiler or
small pan over a low flame ., until smooth
ABOUT THE AUTHOR
We couldn’t even begin to tell you everything about the amazing Celebrity Chef June Pagan. But you can read all about this chef to the stars at her site JunePagan.com June was one of the first chefs to develop a gourmet food delivery service, providing “clean cuisine” to her demanding clientele. She has developed hundreds of specialty dishes which, while being designed for disease prevention and weight loss, satisfy the palate. Her numerous clients have included Glen Frye, Fran Drescher, Jason Alexander, Katie Sagal, Kathy Najimy, Eddie Murphy, Prince, Aaron Spelling, Pia Zadora, Michael Pressman, the Trusteeship for the Betterment of Women, and the Italian-American Foundation of San Pedro. Her menu consultation clients have included the Los Angeles Athletic Club and the Pritikin Center. Most recently, June served as private chef to Judith & Steven Krantz, keeping Ms. Krantz at a svelte Size 2!
