Perhaps you belong to the camp that believes donuts should be loaded with sugar and fat in order for them to taste great and be a “true” donut. Well, I’m here to open your eyes to a new way of thinking. I've been experimenting with homemade donuts for the past few months and have come up with some pretty tasty treats. The main ingredients are simple and basically the same for every donut. You can add ingredients for a variety of flavors and creativity.
The first thing you need to do is run (don’t walk) to Michaels craft store and purchase yourself a donut baking pan. Yes, these puppies are baked, not fried. The pan is essential and will only cost you about $9. You could order one online as well. (you can usually find a pretty sweet coupon online or in their circular. You’re welcome.)
Here’s the recipe for my Strawberry Orange Cream Protein Donut:
1 Cup Oat Flour (I make my own w/ gluten free oats from Trader Joes)
2 Tbsp Raw Coconut Flour (I just love the texture)
1 1/2 tsp Baking Powder
2 scoops of Vanilla Protein Powder (I prefer Herbalife PDM)
3 scoops Herbalife Formula 1 Orange Cream flavor
1/2 cup chopped freeze dried strawberries (you can find these at Whole Foods or Trader Joes)
3/4 Cup Coconut Milk (I like the light coconut milk in a can from Trader Joes)
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (1 Tbsp ground flax seeds + 3 Tbsp Water) or 1 egg
2 Tablespoons melted Coconut Oil.
Mix all dry ingredients together. In a separate, bowl mix coconut milk with the apple cider vinegar to create a buttermilk. After a few, minutes add the rest of the wet ingredients and then add to dry ingredients. This will form a dough type consistency. Line a donut pan with coconut oil. Bake at 350 degrees for 8-12 minutes depending on your oven (mine took about 11 minutes). Allow to cool fully. Melt 1 cup of chocolate chips in a double boiler (slowly & stirring frequently so the chocolate doesn’t burn). I used 60% pure cacao chocolate chips. Drizzle over donuts. Allow to set in the refrigerator for about 20 minutes if you want the chocolate to harden. Enjoy.
The recipe stays pretty much the same except you can switch out different flavors of protein powder, freeze dried fruit, and toppings. If you don’t want to add the protein powder – no worries, but you will need to sweeten them up - I would suggest using 1/4 cup of coconut crystals, which has a lower glycemic index than sugar. The key is to have fun and come up with some delicious creations. Share them with your friends and family – they will love them. Well, maybe not all of them. My first batch was disgusting.
Currently, I’m working on a Double Chocolate Chunk Protein Donut with a PB2 Glaze. They are out of the oven and cooling. Happy Donut Baking!
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