Vanilla Protein-Power Doughnuts [Vegan, Gluten-Free & High Protein]
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4-6 donuts
Prep Time
10 minutes
Cooking Time
15 minutes
Servings
donuts 4-6

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INGREDIENTS:
donuts
  • 1/4 cup rice malt syrup
  • 2/3 cup non-dairy milk (at room temperature)
  • 2 tbs coconut oil (melted)
  • 2 tbs flaxmeal
  • 1/4 cup gluten-free oat flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch (or cornflour)
  • 1/3 cup vanilla protein powder
  • 1/2 tsp baking powder
  • 3-4 tsps vanilla extact
  • White Chocolate Vanilla Glaze
  • 2 1/2 tbs vegan white chocolate
  • 1/2 tbs coconut oil
  • 1/4 tsp vanilla extract, vanilla bean powder or vanilla bean paste
INSTRUCTIONS:
  1. Preheat an oven to 170C and spray (or use melted coconut oil) the holes of donut baking tray with cooking spray.
  2. Blitz: flaxmeal, non-dairy milk, coconut oil and rice malt syrup until very smooth.
  3. Add in all the other dry ingredients and stir to combine until you have a thick paste looking dough/batter.
  4. Pipe the firm mixture into the donut tray with a 2-3cm plain nozzle (or just pipe straight out of a large piping bag with no attachment).
  5. Bake for about 15-20 minutes (do not stress if the tops crack a little, this can sometimes happen when baking agents are mixed with non-glutinous flours)(or until they spring back to the touch). Allow to cool on a wire rack.
  6. Once cooled, top with theWhite Chocolate Vanilla Glaze which has been set in the fridge for a minute or two to thicken slightly.
White Chocolate Vanilla Glaze
  1. Microwave ingredients in short bursts (10 seconds or so) until melted and smooth
NOTES:

Home Recipes Sweets Pies, Tarts & Pastries Donuts & Fried Sweets Vanilla Protein-Power Doughnuts [Vegan, Gluten-Free & High Protein]