Time: 30 to 60 minutes
ON 12 DONUTS
Whole grain flour / polenta or semolina 100g
Corn or rice flour 50g
Millet flour 25g
Baking powder 10g
Cinnamon and cardamom 1/2 tsp
Zest of 1 lemon
Orange peel 1/2 orange
Coconut milk with a fat content of 17-20% 50ml
Olive oil 10ml
Sweetener to taste and desire
Coconut milk 17-20% 100g
- Mix all the flour, polenta, baking powder and spices. Preheat the oven to 180 degrees.
- Grate the pumpkin, put in a blender bowl with bananas, milk, oil and zest. Beat until smooth.
- Mix the dry and wet parts, the dough is dense. Put the dough in a donut mold or put on a parchment with a pastry syringe. You can make cupcakes in cupcake tins. Bake for 30-35 minutes.
- For the glaze, beat the ingredients with a hand blender.
P.S. For the vegetarian version of the glaze: soaked in water for the night with cashews + coconut milk. Beat nuts better in a blender bowl.