Recipe created by: ALT/HEALTHY
Serves: 5 Ingredients: 9 Difficulty: Medium Time: 40 mins | Dairy Free | Gluten Free |
Utensils: Food Processor| Tbsp measure | Oven | Measuring Jug | Mixing Spoon & Bowl
1 scoop pea protein ( any flavour)
¼ C Fage 0% greek yoghurt or coconut yoghurt
1C coconut flour
2 whole eggs
1 tbsp rice malt syrup
2 tsp gluten-free baking powder
½ tsp vanilla extract
1 tbsp coconut oil
Pinch of Himalayan salt
Almond Butter and Cinnamon Glaze
Mix almond butter with a little melted coconut oil to make a nice spread. Spread over doughnut and sprinkle with cinnamon.
Coconut & Vanilla
Combine desiccated coconut, coconut yoghurt and vanilla extract in blender.
Heat raw cacao, rice malt syrup, orange extract and coconut oil in a pan.
Berry and Coconut
Heat a handful of frozen berries in a pan until melted. Add coconut yoghurt to create sauce.
Coconut Peanut Butter ( nuts ‘n’ more)
Mix nuts ‘n’ more coconut peanut butter protein spread with a little melted coconut oil and spread on doughnut.
Preheat oven to 180 degrees and grease doughnut tin with coconut oil
In a large mixing bowl whisk together all the dry ingredients (flour, baking powder and salt)
In a separate bowl, combine all the other ingredients and whisk vigorously until slightly foamy
Pour the liquid ingredients into the flour mix and combine until fully blended. It should be a sticky/thick batter
Spoon batter into doughnut pan and bake for 10 minutes