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Plant Protein Donuts

Gluten-free, Grain-free, Vegan, High-Protein, Dairy-free

I didn’t grow up with donuts as a regular thing– they just were not something that were ever in our house, and I don’t ever remember stopping for coffee or donuts on the way to anywhere with my family.  There were two exceptions to this donut-free childhood;

  1. At my grandparent’s cottage outside North Bay, Ontario my Nan would sometimes make homemade donuts for my cousins and I – piping hot, fried in fresh oil, and then rolled in icing sugar mixed with cinnamon – they were so good and bore absolutely no resemblance to what was sold in donut shops . I can still remember what a treat it was!
  2. Every summer when I was young, my Dad would take me to the Ex, (or the CNE). This was always one of the best days of every summer – I got to go on as many rides as I liked and eat anything I wanted – which never happened at home LOL.  And what I wanted was always my own little bag of 1 dozen Tiny Tom donuts – maybe even better than my Nan’s because they were tiny and bite-sized, crispy and soft, and almost melted in your mouth.  So good – I literally looked forward to them all year. Sorry Nan!

Fast forward to adulthood and the rise of “gourmet donuts”.  They seem to have popped up in the last few years, and have been heavily featured on food blogs and served at parties and events.  While they were not warm like the beloved Tiny Toms of my childhood, they did have really interesting flavours and were trendy and fun – kind of the “new” cupcake.  My kids thought they were pretty cool.  I’m mostly gluten-free, so unless something is REALLY worth the gastric discomfort that will follow, I just avoid wheat and gluten, and these weren’t tempting enough for me.  But I really enjoy the delicious, vegan, GF donuts sold at the lovely and amazing Tori’s Bakeshop in Toronto’s east end.  So those were the inspiration and jumping off point for this recipe – I wanted to try to make them taste that good, but also deliver some extra protein, and ditch the grains.  In short, I wanted them to be nutritious enough to be eaten for breakfast by anyone in my household, including my paleo-ish bonus daughter, and yummy enough to be craved as a snack.   

These seem to have hit the mark – it took a couple tries to get them to this point and there have been requests for more – always a good sign!  Plus the donut baking pans are really fun, and were a nice little quarantine gift from a family friend, who found them marked down at Canadian Tire.

I coated them two ways: with icing sugar for my youngest daughter and husband, and with coconut sugar and cinnamon for my paleo-ish girl and myself.  Best eaten slightly warm, and really good with a cappuccino.

 

Enjoy!

 

Prep time: 15 mins | Cook time: 20 mins

Ingredients

  • Donut batter:

    1 tbsp chia seeds + 3 tbsp water

     

    2 medium sized ripe bananas (preferably organic)

    1/4 cup coconut flour (preferably organic)

    1/4 cup almond flour (preferably organic)

    2 scoops Niyama Plant Protein Vanilla

    1/8 cup ground flax seeds (preferably organic)

    1 tsp vanilla extract

    1/2 tsp baking powder

    1/2 tsp baking soda

    1/8 tsp sea salt

    1/2 tsp cinnamon (I like the Ceylon cinnamon) plus more for coating

    1/2 cup of your choice of plant or nut milk

    Splash of maple syrup if desired

    coconut oil for your donut pan

     

    Coating:

    2 tablespoons melted coconut oil for brushing

    1/4  cup coconut sugar (depending how low carb you want them you could use monk fruit powder)

    1 teaspoon cinnamon

    OR

    1/4 cup icing sugar

     

Directions

  • Preheat oven to 350 degrees F

    Make the “chia egg” by whisking together chia and water in a small bowl and placing in the fridge for 10 minutes.

    Grease the indented part of your donut pan with a bit of coconut oil

    If you are using a stand mixer start by mashing the bananas with the paddle attachment, then adding in all other ingredients on low mixing speed, leaving the chia egg for last.

    If you are doing by hand, it’s the same and can be done all in one large bowl but with just a bit more effort. 

    Spoon the batter into the donut pans, filling until barely full, not overfilling

    Bake for 15-20 minutes (check after 15) or until a toothpick comes out clean

    While baking, combine the coconut sugar with the cinnamon in a small bowl

    Allow the donuts to cool in the pan until you can easily handle them. Move to a plate and brush with melted coconut oil, then carefully dip into the coconut sugar, spooning it over to coat

    Any extra can be stored in an airtight container for a couple days on the counter. If making a double batch you can also place uneaten ones on a tray in the freezer for an hour, then put in a freezer bag or container for longer storage

     

    Enjoy! 

Results!

Products used in this Recipe

Organic Plant Protein Powder - Natural Vanilla

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