Have you ever sat down, tucked a napkin into your collar, and proceeded to eat 16 donuts? No? Well… you’re missing out! Because it’s a wonderful experience, especially if you accompany those donuts with a tall glass of milk. Well dive into this mini donut recipe and you can!
Ingredients
1/2 small apple
1/8 cup buckwheat flour or oat flour
1/4 cup vanilla pea protein powder
1/2 cup coconut milk (from the carton)
1 tbsp coconut sugar or granulated stevia
1/8 cup flaxseed
Directions
1. Blend all ingredients together.
2. Stick the mix in a 16-hole mini donut mold. Note: If you use an 8-hole mold, just make sure you bake the donuts for longer.
3. Bake at 160 C (320 F) for around 15-20 minutes or until they cook through. Remove from the oven and let them cool completely before unmolding. Sprinkle with coconut, cinnamon, stevia or freeze-dried fruit! Here I used a bit of freeze-dried mango.
Macros per mini donut (out of 16)
23kcals, 3g protein, 2g carbs (out of which 0.5g is fibre so net carbs = 1.5g) and 1g fat
Pea Protein 80
Vegan Protein
Vegan Protein Extreme
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