THE DOUGHNUTS: Preheat your oven to 180°C and thoroughly grease two 12-hole miniature doughnut pans.

In a small bowl melt peanut butter and butter together by microwaving in short 30-second bursts. Stir in between. Once completely melted, set aside to cool.

In a large bowl whisk together white rice flour, brown rice flour, almond meal, buckwheat flour, salt, baking soda, and cinnamon.

In a separate bowl whisk together milk, eggs, vanilla extract, and brown sugar. Whisk melted peanut butter mixture into milk mixture slowly until completely smooth. Whisk wet mixture into dry mixture until smooth.

Spoon mixture into a large piping bag fitted with a round tip. Pipe mixture into doughnut pan. Remember to fill the holes only 2/3 full as the mixture will rise.

Bake in preheated oven for 12 to 15 minutes or until the tops are lightly golden and spring back when gently pressed down.

Remove from oven and place on a cooling rack. After five minutes turn the doughnuts out onto the cooling rack to cool completely before glazing.

THE GLAZE: chop chocolate into small pieces and place in a microwave-safe bowl. Heat in short bursts in the microwave and stir in between. Once completely melted and smooth mix in vegetable oil. Dunk one side of each doughnut into the glaze and then into the chopped peanuts. Place on a lined baking tray for the glaze to set. You may wish to place this tray in the refrigerator once all doughnuts have been topped.

Keep stored in an airtight container in the refrigerator for two to three days. Bring to room temperature before eating for maximum enjoyment.