Blender carrot ginger baked donuts on this marathon Monday. Everyone needs a donut post Easter weekend, right? Well my day was filled with running, nervously tracking friends/clients running the Boston Marathon. So I baked. A lot! Then I was glued to my tv and computer tracking.
So donuts. Let’s chat. I’m not a huge sugary, sweet kinda gal. Knowing I wanted these for my kiddos and husband’s breakfast – I wanted to do a healthier version that had just the right amount of sweetness to keep my girls interested. These are a spicy/sweet combination that are moist and quite decadent. Perfect for breakfast or a snack.
Let’s get on with it 🙂
1 tbl flax meal/3 tbl water mixed making a flax egg
1/2 cup of rolled oats
1 medium ripe banana
1 grated carrot (I used a yellow carrot)
1/4 cup of nut butter (creamy)- I used Woodstock creamy almond butter
1/4 cup of maple syrup
1 tbl hemp hearts
1 tbl flax meal
1 tsp of ground cinnamon
1 inch nub of fresh ginger, grated or 1 tsp of ground ginger
1 tsp baking soda
Preheat your oven to 375 degrees and spray your mini donut pan (or mini muffin pan) with coconut spray and set aside. Proceed to making your flax egg and let sit for 4 minutes until thick. Then add that along with all of your other ingredients into a high speed blender -like a Vitamix. Blend on high or 10 until blended. I blended my batter for about 30 seconds. Avoid over-blending. Gently spoon the batter into your prepared pan and bake for 14-18 minutes or until a toothpick inserted comes out clean. Let cool completely.
I topped my donuts with the following:
1 tbl of vegan confectioners’ sugar
1 tsp ground cinnamon
Whisk together and then spoon into a fine mesh strainer. Dust over the top of each donut. Enjoy!
With Easter being on Sunday, I opted to bag my run in lieu of church, family time, dog walks and traveling. I did manage 7 miles of dog walks so I managed to keep moving 🙂 I was back at it today.
Sunday: 7 mile dog walking
Monday: 7.25 outdoor miles (humid/rainy)
— Knead to Cook