The healthy Vegan Donut? Is there sucha thing…looks like there is now.
Superfoods make this a super food. Period.
Is it possible a donut could help you lose weight? People around the world rejoicing everywhere…But holdup. Ok so that is too good to be true, and if you ever read that, slowly put that book down and walk away from it. However, this is probably the closest you will get to that what with the thermogenics of coconut oil…that could equate to faster metabolism, and the EGCG of Green tea which has been shown to help with fat/weight loss metabolism booster. So its not that far a stretch. But most importantly, I don’t like diet food…this is healthy food, made fun. So no guilt, no beating ourselves up. Treat Yo Self and maybe you’ll reap some of the benefits when you aint trying so hard, ya know?
I mean really… do you want to waste time reading or get right to recipe?
Thats what I thought.
RECIPE
INGREDIENTS
- 1/2 cup aquafaba (chickpea liquid) foamed
- 1/2 cup warm unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 large banana mushed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup Coconut shreds
- 1-2 Tbls WithinUs Matcha powder
- 3/4 cup + 1 Tbsp (70 g) unsweetened cocoa powder (if clumpy, sift)
- 3/4 cup almond flour
- 1 cup + 2 Tbsp gluten-free flour blend
METHOD
- Preheat oven to 375 degrees F and lightly grease one or two donut pans depending on size. I like a large donut. I mean who doesn’t, so mine made 6.
- In a small mixing bowl, add can of aquafaba liquid and use a mixer to blend until soft peaks form just like egg whites. – about 1-2 minutes. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
- Warm almond milk in the microwave. This way, it doesn’t harden the coconut oil. Set aside.
- In a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, matcha and sea salt and whisk vigorously to combine.
- Add in your banana and warmed almond milk and whisk once more to combine.
- Add baking powder, baking soda, matcha, almond flour, and gluten-free flour and whisk to combine.
- Lastly, add the whipped aquafaba and gently stir/whisk in, trying to be as gentle as possible. Remember you will not need the full can of the aquafaba so use about 1/2 heaping cup of your whipped aquafaba. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should be semi-thick and more scoopable than pourable.
- Divide batter evenly between donut tins, filling all the way full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the top appears dry and fluffy. Time will vary if you sub ingredients.
- Remove donuts from oven and let cool for 1-2 minutes. Then grab the tins with a towel and tap on the counter 2 times to loosen. Then gently invert onto a cooling rack. Let cool for 5 minutes (the longer they cool, the more they’ll firm up).
- Dip in glaze if desired. I did Coconut oil and maple syrup and topped with matcha and coconut shreds
The healthy Donut? Is there such a thing…looks like there is now.
