My friends at work are pretty crazy about donuts. So it got me thinking, there has to be a healthier, no fuss version I can make?
Most donuts are filled with unhealthy flours, dairy, eggs and usually deep fried, so it was a wonderful relief to experiment with nourishing ingredients which I have adapted to fit my own tastes and liking.
Not only are they gluten and refined sugar free, they are vegan friendly too, which is uber important to me at the moment. So excited!
Inspired by the fabulous Angela Liddon from Oh She Glows
- 1.5 cups gluten and GMO free rolled oats (for oat flour)
- 1 cup chia seeds
- 2 tsp baking powder
- pinch of salt
- ½ tsp cinnamon
- ½ cup maple syrup
- ½ cup almond milk
- 2 tsp vanilla extract (alcohol free)
- ¼ cup cacao nibs
- Salted Caramel Icing
- 1 cup medjool dates
- 1 Tbs himalayan salt
- 1 Tsp ABC spread (or nut butter of choice)
- Preheat oven to 150C and line a 12 mini donut tray with a little coconut oil.
- In a food processor, blitz the gluten free oats until they resemble flour. This is your oat flour!
- In a mixing bowl add the oats, chia seeds, baking powder, salt, cinnamon and mix together.
- Add the maple syrup, almond milk and vanilla extract and stir to combine mixture.
- Spoon the batter into the donut pan, filling each of the moulds to the top and pop into the oven for 20-25mins.
- Donuts should be golden and firm. To check, use a skewer which should come out clean.
- In the meantime, make caramel "icing" by blending the dates with the salt and nut better until smooth. If too thick just add more water…If too thin add more dates.
- Spread icing generously over donuts and sprinkle with cacao nibs.
For a choclatey twist, just add ¼ cup cacao.