Salted Caramel Explosion Doughnuts

Salted Caramel Explosion Doughnuts 

I n g r e d i e n t s:

2 cups of buckwheat flour
2 (Flax)Eggs
¼ cup of Coconut Milk.
¼ cup Maple syrup
3 Tbsp. Rice malt syrup
1 Tbsp. Coconut oil
2tbsp peanutbutter (unsalted, no added sugar)
2 tsp baking soda.
Vegan salted Caramel chocolate*

M e t h o d:

Place about 12 square of caramel chocolate onto baking paper and place into the freezer allow at least 30 minutes to an hour to freeze.

Blend together flax eggs, coconut milk, maple syrup, rice malt syrup, coconut oil and peanut butter. Slowly add the dry ingredients until all the ingredients are combine completely. The mixture should be thick.

Turn on fry pan to a medium/hot heat and add enough coconut oil to completely cover the bottom of the pan. (It's better to have more than not enough for this recipe)

Place a heaped table spoon of the batter in the frying pan for each doughnut, wait until it starts to rise, change colour and become slightly firm on top, before placing a 1-2 pieces (depending on size of batter) of caramel chocolate in the centre.

Using a spoon pull some of the semi-cooked batter of the doughnut around the sides of the caramel chocolate. Add a small dollop of new batter on the top and allow to keep cooking on that side until you see the new batter begin to firm up. Then flip your doughnut onto the other side.

Remove from pan and allow to cool slightly before serving. The outsides of your doughnut should be crispy and the middle soft with an explosion of caramel in the centre.

Enjoy!

*I suggest Loving Earth Salted Caramel Chocolate or get what you need by weight from The Source Bulk Foods @thesourcebulkfoods