• 2 bananas

  • 2 eggs

  • 2 tablespoons tahini

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup

  • 1 cup buckwheat flour

  • ¼ cup coconut flour (I used Sukrin)

  • ¼ cup almond flour (Sukrin)

  • 3 tablespoons stevia (I used Truvia)

  • 2 teaspoons Mighty Matcha Tea powder

  • 1 teaspoon baking powder


For the chocolate topping:

  • 2 tablespoons coconut oil (I used Lucy Bee)

  • 2 tablespoons maple syrup

  • 4 tablespoons cacao powder (I used Kaizen Living)


For the pistachio crunch:

  • Handful of pistachios, shelled and chopped

  • 1 teaspoon stevia

  • ¼ teaspoon Mighty Matcha Tea Powder


Get baking!

  1. Preheat the oven to 180 degrees C and lightly grease a 6-hole donut tin.

  2. Place the bananas, eggs, tahini, vanilla extract and maple syrup in a blender and whizz up until smooth.

  3. Stir together the flours, stevia, Mighty Matcha Tea powder and baking powder in a bowl.

  4. Pour in the wet ingredients and stir to combine, so you have a nice thick batter mixture. Spoon this between each donut tin to just fill the top (not covering the hole in the middle), then bake for about 15 minutes, until risen and golden.

  5. Leave to cool in the tin for about 30 minutes, then gently remove and cool completely on a wire rack.

  6. When they have cooled, make the chocolate topping: gently melt the coconut oil and maple syrup, then whisk in the cacao powder until you have a slightly thick, smooth glossy sauce. Pour over each donut to cover the top.

  7. Now mix together the pistachios, stevia and matcha powder. Sprinkle a little over each donut, including any surplus matcha powder. Leave for about 30 minutes to set.

  8. Now enjoy! Keep any remaining donuts in an airtight container in the fridge for up to 3 days.