Shipping Included

Coconut & Manba Donuts



  • 1 tbsp ground flax seeds
  • 3 tbsp water
  • 3/4 cup oat flour
  • 1/4 cup gluten free all-purpose flour
  • 1/2 cup unsweetened shredded coconut, toasted *
  • 2 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup full fat coconut milk
  • 1/2 cup water


  • 2 tbsp Manba creamy peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • Shredded coconut


  1. Preheat oven to 350ºF and lightly great two donut pans. Set aside.
  2. Add flax seeds and water to a small bowl. Mix and let sit for 5 minutes.
  3. Add oat flour, gluten free flour, shredded coconut, coconut sugar, baking powder, baking soda and salt to a large bowl. Mix.
  4. In another bowl, combine flax and water mixture, apple cider vinegar, vanilla extract, coconut milk and water.
  5. Add the wet mixture to the dry mixture and mix until homogeneous.
  6. Spoon the batter into the donut pans, filling each one a little more than 3/4 full. Bake for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes then remove from the donut pan and let cool completely.
  7. Prepare the icing by adding Manba, maple syrup and coconut oil to a medium sized bowl. Microwave for 30 seconds. Mix until homogeneous.
  8. Glaze donuts with the icing by dipping each donut into the peanut butter mixture then using a spatula to even out the coating. Garnish with shredded coconut. Enjoy!


NOTE: * Toast shredded coconut in the oven at 350ºF for 4-5 minutes or until golden. Watch closely as it burns very fast.


Recipe & photo by Murielle Banackissa

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