Breakfast · Dessert · Snack

Chai Pronuts

This weekend I went to Pictured Rocks in the Upper Peninsula of Michigan. It was absolutely stunning & I highly recommend visiting.

As I knew I would be camping & hiking, I wanted to make some bars & other protein baked goods for the trip. I had received 5 products from Bob’s Red Mill that I had never used before & was eager to try some of them out. I used 3 of those new products & an old staple, Garbanzo Bean Flour of their brand.img_3172

  • Egg Replacer: Being an egg-free baker I was excited to see how their egg replacer would work. It is similar to making a flax egg, but I like the end result better. I found the egg replacer to be less watery & more thick than a flax egg, enabling it a better binder.
  • Date Sugar: I love replacing sugar with dates but the process of boiling the date & chopping it up can be quite a bit of work. It also still usually ends up chunky & not distributed well. I love this date sugar because it is the same texture as sugar so mixes better, is healthy & tastes great! They make their date sugar out of just 2 ingredients, dates & oat flour.
  • Chai Protein Powder: I really liked baking with this protein powder. I have made chai bread before where I had to cook chai tea & infuse it into the bread. Baking with this chai powder was much easier & still yielded the same great taste.

So let me share my Chai Pronut recipe with you!

Chai Pronuts

  • Servings: 4
  • Print
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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3/4 c garbanzo bean flour
  • 1/4 c chai protein powder
  • 1 tsp baking powder
  • 2 T date sugar
Wet Ingredients:
  • 1 T egg replacer + 3 T water
  • 1/4 c unsweetened nondairy milk
  • 1/2 c unsweetened apple sauce

Directions

  1. Preheat the oven to 350F.
  2. Spray 4 donut tins with non-stick cooking spray.
  3. Add all dry ingredients to a large bowl & whisk.
  4. In a medium sized bowl mix the 1 T egg replacer with 3 T water.
  5. Add in the nondairy milk & apple sauce to the medium size bowl & whisk.
  6. Pour the wet ingredients into dry & whisk until well combined.
  7. Distribute batter among the 4 tins.
  8. Bake at 350F for 13-15 minutes.
  9. Allow to cool before removing. I topped mine with plain yogurt, butterfly tea & bee pollen. Enjoy!

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And don’t forget your veggie burgers next time you camp 🙂

 

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