Enjoy doughnuts made with ALOHA plant-based Protein Powder, knowing you’re eating real, good food. These vegan and gluten-free baked Pumpkin Protein Doughnuts make a delicious and healthy breakfast.
1/2 cup coconut milk
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp alcohol free vanilla
3/4 cup tiger nut flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp ginger
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp sea salt
3 tbsp water
ALOHA Vanilla Protein Powder 1 tbsp ground flax seed
2 tbsp coconut butter
2 tbsp maple syrup or honey
1 tbsp coconut oil, melted
1/4 tsp alcohol free vanilla
1/8 tsp cloves, nutmeg, ginger
1/4 tsp cinnamon
Preheat the oven to 350 degrees and grease the insides of your mini doughnut pan using coconut oil.
Mix all of the wet ingredients (coconut milk, pumpkin, maple syrup, coconut oil, and vanilla) in a large bowl. Whisk until mixed thoroughly.
In a medium sized bowl, mix the dry ingredients (tiger nut flour, coconut flour, baking soda and spices). Stir until fully mixed.
Add the dry ingredients to the wet ingredients. Stir until dry ingredients are fully incorporated into the batter.
Prepare the flax egg- Mix the ground flax seed and water in a small bowl. Allow to sit for 5-10 minutes.
Pour the flax egg into the large bowl with the batter and quickly stir it in.
Spoon the batter into the doughnut pan filling the doughnut holes 3/4 of the way full.
Place in the oven on the middle rack and bake for 20 minutes.
Meanwhile, whisk together all the ingredients for the glaze in a small bowl and set aside.
Remove the doughnuts from the oven and cool in the pan for 10 minutes. Then remove from the pan onto a cooling rack.
Once the doughnuts are cooled completely, dip each one into the glaze and allow to dry on the cooling rack until the glaze is set.
January 03 , 2018