I hope everyone had a fun holiday weekend!
I was at my parent’s cottage so I made some snacks ahead of time to bring & whipped up some bars there using whatever I could find in their kitchen that would work.
Of course the majority of my time wasn’t spent in the kitchen. We boated, biked, & were out in the sun as much as possible.
K, let’s talk about these donutssss. They are dense, fudgey, sugar-free, vegan, packed with protein & my favorite… yummy enough for dessert, yet healthy enough for breakfast.
We are so used to adding a whole cup or more of baking sugar to recipes. It’s not necessary! My baking sweetening secret is to use bananas, unsweetened apple sauce, dates, & occasionally a bit of pure maple syrup or raw honey. I sweetened these donuts with one ripe mashed banana which also helped to hold everything together & provide the fudge texture I was looking for.
Forget cutting carbs! Try combining healthy flours & grains in your recipes. These protein donuts are a combination of almond, coconut, & oat flour. I used Bob’s Redmill almond flour/meal, but you can also make your own by simply grinding almonds in a food processor or high speed blender (Be careful not to over process or oils will be released & almond butter will start to form).
Here are some other flours to try out. Do some research on each flour before replacing in recipes. For example, coconut flour is extraordinarily absorbent & less is needed than most flours. You generally want to substitute 1/3 C coconut flour for 1 C grain-based flour. You also need to increase the amount of liquid.
Protein Fudge Donuts
- 3 T ground flax
- 9 T water
- 3/4 c almond flour
- 1/2 c oat flour
- 1/4 c coconut flour
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- Dash of ground cloves
- 1/2 tsp coconut extract
- 1/4 c organic pumpkin puree
- 1 ripe mashed banana
- PB2, prepared (Could replace with any other nut or seed butter)
- Cacao nibs
- Bee pollen (not vegan)
- Toasted coconut chips
- Organic shredded unsweetened coconut
- Spray 7 donut holes with non-stick baking spray.
- Mix flax egg ingredients in a small bowl. Set aside (at least 5 minutes).
- In a large mixing bowl, combine all the dry ingredients.
- In a medium sized bowl, mash & mix the wet ingredients.
- Pour wet ingredients & flax eggs into the dry ingredients. Mix until just combined.
- Distribute batter among the 7 donut holes.
- Bake at 300 degrees for 15 minutes.
- Let cool & top with desired toppings (optional). Enjoy!
My Favorite topping was the prepared PB2 with Toasted Coconut Chips 🙂 What will you top yours with?!