Chocolate Glazed Donuts with Sprinkles

Ingredients:

Donuts

• 1 C. Teff Flour
• ½ C. Cocoa Powder
• 1 tsp. Baking Soda
• 2 Ripe Bananas, mashed
• ½ C. Water
• ¾ C. Organic Cane Sugar
• Electric Non-stick Donut Maker
• Cooking Spray (as needed)

Chocolate Glaze

• 10 oz. Free2b Baking and Melting Wafers
• 1 ½ Soy-free Vegan Butter Sticks, softened and cut into ½ inch cubes
• 1 Tbsp. Brown Rice Syrup

Toppings

• Free2b Baking and Melting Wafers
• Allergy-friendly Chocolate and Rainbow Sprinkles

Directions:

1. In a mixing bowl, whisk together the teff flour, cocoa powder, and baking soda.
2. Separately, incorporate the mashed bananas, water, and cane sugar.
3. Add the dry mixture to the wet mixture and incorporate.
4. Heat a non-stick electric donut maker and prep it with cooking spray, as needed.
5. Pour the batter into a sealable freezer bag and snip the tip. Working in batches, pipe the batter into the wells of the donut maker. Once indicated by the auto-timer, turn the donuts out of the wells and cool them on a rack.
6. Melt all the glaze ingredients together in a double boiler and whisk until smooth. Set aside and keep warm.
7. Dip the top of each donut in the warm glaze, allowing the excess to drip back into the bowl. Place them back on the rack and add sprinkles as desired.
8. Serve immediately or cover and store at room temperature for up to 3 days.