Vegan Protein Donuts
5 from 1 vote
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 donuts
Equipment
- Pot
- Oven
- Blender
- Bowls
- Pan
- Wire baking rack
Ingredients
- Mixture 1 Dry Ingredients
- 4 Tbsp Pomegranate Protein Okami Bio
- 40 g Almond flour
- 60 g Buckwheat flour
- 30 g Cornstarch
- 1 Tbsp Baking powder
- ¼ Tbsp Baking soda
- ¼ Tbsp Salt
- Mixture 2 Wet Ingredients
- 60 g Applesauce (recipe below)
- 60 g Agave syrup
- 30 g Cane sugar
- 30 g Coconut oil
- 30 ml Nut milk
- 30 g Lemon juice
- ½ Lemon
- Applesauce
- 2 Golden Apples peeled and cored
- ¼ Tbsp Cinnamon
- 1 Tbsp Cane sugar
- 80 ml water
- Pink Glaze
- 2 Tbsp Raspberry jam (or raspberry juice)
- 120 g Powdered sugar
- 1 Tbsp water (hot)
Instructions
- To make the applesauce: Peel, core, and slice apples into small chunks. Transfer to a medium pot. Add in water, cinnamon and cane sugar. Bring to a boil over high heat and then reduce the heat to low. Cover and let simmer 15-20 minutes until apples are soft. Puree using a blender or food processor for a smoother applesauce.
- Preheat oven to 160°C.
- In a large bowl, whisk together ingredients of Mixture 1.
- In a separate bowl, whisk together ingredients of Mixture 2. Mix the dry ingredients into the bowl with the wet ingredients.
- Divide batter evenly between donut tins, filling all the way full. Bake at 160°C for about 20’ or until a toothpick inserted comes out clean.
- Remove donuts from oven and let cool for a few minutes in the pan. Then cool completely on a wire baking rack or flat surface before adding the glaze.
- In the meantime, make glaze (optional). To a small mixing bowl, add raspberry juice, powdered sugar and hot water. Whisk to combine. You should have a slightly thick glaze.
- Dip each donut in the glaze. Then top with desired toppings, such chopped pistachios. Let glaze harden and enjoy!
Keyword Pomegranate Protein



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Rated 4.80 out of 5
J’ai été suggéré ce blog à mon brunet. Il a raison c’est top !