| For the Donuts | |
|---|---|
| 100g | White spelt or plain flour (can use gf) |
| 25g | @macr0mike Vanilla Buttercream Premium Almond Protein |
| ⅓ cup | Granulated sugar or sweetener |
| 1 tsp | Baking powder |
| ¼ tsp | Salt |
| 1 tsp | Cinnamon |
| ¾ Cup | Almond/ milk of choice |
| 1 Tbs | Applesauce |
| 1 tbs | Melted butter* (see notes) |
| 1 tsp | Vanilla extract or paste |
Created by: @noashealthyeats
Steps
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Preheat the oven to 180•C and spray a donut pan.
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Whisk the flour, protein, sugar, baking powder, salt and cinnamon in a large bowl. Pour in the remaining wet ingredients starting with 1/2 cup of milk and adjusting as needed. Mix well with a wooden spoon to combine. You want the batter to be similar to cake batter; not too thick but not too runny.
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Spoon or pipe the batter into the donut pan, filling about 3/4 of the way full. Be careful not to overfill, as the donuts will rise.
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Bake for 10-15 minutes or until the edges are lightly golden.
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Let cool for a few minutes in the pan, then carefully transfer to a wire rack.
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Combine the sugar and cinnamon for the coating. Lightly brush or dip the donuts in butter than the sugar. Enjoy!
Recipe Notes: I used lite nuttelex as my butter and white spelt flour from woolies.
Vanilla Buttercream
