Is there anything better than a fresh glazed donut? Yup, there is. A deliciously healthy fresh baked glazed donut that is not only gluten-free but also plant-based and sugar-free. These tasty guys are so easy to make, taste like heaven and are proof that you don’t need a fryer to create mouthwatering donuts. Baked, they are just as fluffy and moist, plus they are a lot healthier than fried, sugar coated donuts. Don’t get me wrong, there are a lot of phenomenal donuts out there, but it’s nearly impossible to find healthy donuts that are just as enjoyable.
The best part about making your own donuts is that you can choose whichever flavor you like. Chocolate, Peanut Butter, Blueberry, Cinnamon…you name it. It’s been a quite a while now since I tried my hand at a batch of donuts, especially vegan ones. In the past I would usually go the safe route and use eggs to get the consistency right. This time however I wanted to really nail a vegan version of fresh baked donuts. The best way to substitute eggs is to use chia, flax or psyllium husk seeds.
Turns out Pure’s Micro Chia Seeds make for an amazing binding agent. Instead of 3 chicken eggs I just mixed 3 tbsp of micro chia seeds with 6 tbsp of plant based milk et voila I got my vegan eggs. Plus they are an excellent source of protein, fiber and healthy fats.
If you don’t own a donut pan yet, you need to get one. It’s so much fun to make your own donuts from scratch and then pretty them up with toppings. These donuts are dipped in a homemade lemon glaze and sprinkled with chia seeds. Enjoy them while they are still warm and fresh. Leftover donuts you can always store in an airtight container in the fridge for up to two days.
Lemon glazed Chia Donuts
Serving: 12
Ingredients:
1 cup almond flour
1/2 cup gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
3 micro chia eggs (6 tbsp plant based milk mixed with 3 tbsp micro chia seeds)
2 smashed bananas
50 ml cashew milk
lemon zest (1/2 lemon)
1/4 cup coconut oil (melted)
Lemon Glaze:
1/2 cup coconut milk (solid part of coconut milk)
1/4 cup coconut butter
1 tbsp lemon juice
2 tbsp maple syrup
Method:
Prepare the mini donut pan by greasing it with a bit of coconut oil.
In a medium bowl smash the bananas and add all wet ingredients. Mix well and set aside. In another bowl mix all dry ingredients and add to the wet ingredients. Whisk well by hand and pour into the greased donut pan. Fill each donut up to 3/4. Place the pan in the oven at 350F/176C and bake for about 13-15 minutes until donuts appear slightly golden brown. Transfer onto a cooling rack and let sit for about 20 minutes. Carefully take donuts out of the pan.
Prepare lemon glaze by melting coconut butter, lemon juice, maple syrup and the solid part of coconut milk in a small pan over low heat.
Once the donuts are cooled down, take them out of the pan and glaze with lemon white chocolate.
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