DONUT worry, be happy (GF, DF, RSF)

#glutenfree #dairyfree #refinedsugarfree

Donuts are always gonna be one of my all time favourite foods, and I was so happy with how these turned out! Not sure how healthy they are if you eat all 6 at once though.

I've been absolutely loving using cashew meal as a base for my baked goods, as it is low in food chemicals (something that I'm quite sensitive to). If you don't share my intolerance to salicylates or amines then I'm sure you could replace the cashew meal with almond meal if that's a little bit easier to source (although I just blitz cashews in my food processor to make cashew meal). You could also try it with oat flour or another grain!

These muffins are gluten free, dairy free, and relatively macro friendly at 312 calories per serve (25c/20f/10p) including icing!

These muffins are gluten free, dairy free, and relatively macro friendly at 312 calories per serve (25c/20f/10p) including icing!

The icing definitely hits the spot - and you wouldn't even know theres some sneaky protein in there. The quality of your protein directly influences the quality of your icing so I would suggest finding a protein that checks all of your personal preferences. I recommend using Naked Harvest's Thrive Plant Protein Vanilla Pancake Batter because it's by far the best tasting protein I've come across , plus it's completely natural, vegan, dairy free, gluten free, and refined sugar free. Mixing a touch of protein powder with some dairy free chocolate (I love Pana Organic) and coconut cream makes the perfect ganache consistency icing that's great for donuts and cakes alike.

Salted Caramel Donuts

gluten free, dairy free, refined sugar free

yield: 6 DONUTS

prep time: 20 MINUTES

cook time: 12 MINUTES

total time: 32 MINUTES

INGREDIENTS

For the donuts:

• 165g cashew meal (or almond meal or any flour of your choice)

• 20g buckwheat flour

• 100ml organic brown rice syrup (I use NutraOrganics)

• 2 free range eggs

• 1 tsp apple cider vinegar

• 1 tsp gf baking powder

• 30-40ml oat milk (or milk of choice)

For the icing:

• 45g Pana Organic Salted Caramel chocolate

• 45g coconut cream

• 10g Naked Harvest's Thrive Plant Protein Vanilla Pancake Batter

INSTRUCTIONS

1. Mix together all dry donut ingredients.

2. Whisk together rice syrup, eggs and AVC, then combine with the dry ingredients.

3. Add oat milk as needed.

4. Divide into a donut pan and bake for 12-15mins at 180 degrees. Allow to cool in pan for 5mins before transferring to a cooling rack.

6. To make icing, melt chocolate using double boil. Add in coconut cream and protein, and stir well. Allow to firm up slightly in the fridge before icing completely cooled donuts. Add any extras (like cacao nibs, goji berries, and pistachios) before allowing to set in fridge.