- 2/3 cup Chatak Foods ground rice
- 1 tbsp Chatak Foods ground channa
- 2 tbsp arrowroot starch
- ½ tsp ground cinnamon
- Pinch of cardamom
- Pinch of nutmeg
- ¼ tsp salt
- 1 tbs sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 medium sized ripe banana
- ½ cup coconut milk
- ½ tbs vinegar (or lemon juice)
- ½ tbs grapeseed oil
- LEMON TURMERIC GLAZE
- ½ cup powdered sugar
- 2 tsp lime juice
- ¼ tsp turmeric powder
- Coconut milk (to thin if needed)
Donuts: Preheat oven to 350 F. Prepare a donut hole or cake pop pan according to manufacturer’s directions. (A mini muffin pan can work although the donuts will not be round. Use two pans and set one atop the other for more even baking)
Combine the dry ingredients and set aside.
Add the banana, coconut milk, vinegar (or lemon juice) and oil to a blender cup and blend until smooth.
Add the dry ingredients to the blender mixture and blend again until combined.
Pour the mixture into the cups of the donut hole or cake pop pan, filling to 2/3 or as per manufacturer’s directions.
Bake for 8 – 10 minutes, my donuts were perfectly baked at 8 minutes. Allow the donuts to cool and coat with the glaze (or any other glaze of preference). Let the glaze set before serving.
Lemon Turmeric Glaze; Sift the powdered sugar into a bowl. Mix in the turmeric powder. Stir in the lime juice until the mixture is smooth. If the glaze isn’t thin enough, carefully stir in a drop or two of coconut milk.