Happy Monday! Who wants a donut? Seriously tho… most people who are trying to get or stay fit shy away from these delectable treats. But these darlings, still being a treat, are a healthy counterpart to the traditional version that will typically leave you riddled with guilt & regret. Happy to report that these (sans glaze) have around 69 calories per donut, 4.4 grams of fat, 6.1 grams of carbs and 2.1 grams of protein. A treat in compact form.
These donuts are baked – not fried. Contain no dairy or gluten. Totally kid and adult friendly and can be made with the glaze or not. Making these donuts or FONUTS (fake donuts) even better they contain Bob’s Redmill Chai Protein Powder with chia and probiotics. Hello lovely! These seriously are a treat that you can feel good about eating and serving.
1/4 cup of coconut oil (melted)
1/2 cup of maple syrup
3/4 cup of pumpkin puree
1 teaspoon vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
1.5 teaspoon of baking powder
Bob’s Redmill Chai protein powder packet or 1/3 cup
1/2 cup gluten free flour (I used Bob’s Redmill GF 1 to 1Chai protein powder packet or 1.59 oz/45 grams flour)
1/4 cup of vegan confectioners’ sugar
3-4 tablespoons of nut based milk
1 teaspoon of vanilla extract
Directions: (yields 14 mini donuts)
Preheat your oven to 350 degrees. Spray your donut pan with coconut oil and set that aside. Into your stand mixer with the paddle attached, add the coconut oil (melted), syrup, pumpkin, vanilla, cinnamon, salt, baking powder and Chai protein powder. Mix to combine. Finally, add your flour and blend until just incorporated (avoid over-mixing). Scrape the sides down and stir by hand to ensure all of the dry ingredients are blended in.
Then spoon the mixture out into your donut pan. I then press the mixture around the “donut hole” opening. Bake approximately 16 minutes but keep a watchful eye on them from 12 minutes on. Test by inserting a toothpick. If the toothpick comes out clean and if the donuts are firm to the touch they are done. Remove from the oven and let cool a few minutes before flipping them out onto a tray.
If you’re using the glaze – whisk the ingredients together. If the mixture is too dry, add a tiny bit more of your milk until you have a thick consistency. Drizzle over the donuts and let them set up. Then serve and enjoy!
This flavor combination screams fall I realize but the warm flavors are so delicious. Click here to get a printable coupon from Bob’s Redmill. #SummerStrong #SweatPink
Thank you Bob’s Redmill for sponsoring this post.
— Knead to Cook