Ever since I was a kid, donuts have been one of my favorite food of all-time. I used to eat a whole box (12 of them) of Krispy Kreme donuts in one day back to the days when Krispy Kreme was still in Hong Kong. It’s crazy right? So after I turned vegan and embrace the habit of clean eating, donuts seem to run farther away from me. However, nothing is impossible. Why not trying to create a Krispy KLEAN version of donuts? By so doing, not only can I have my favorite food for breakfast without any guilt, I can also customize the flavors and toppings combo! They are perfect for breakfast, power snacks, afternoon treats or as desserts after meals 🍩 I hope you love it!
This recipe makes 9 mini baked donuts.
Recipe adapted from the amazing Petite Allergy Treats
Ingredients:
Donuts:
1/2 cup teff flour
1/2 cup gluten free flour blend
1 tsp mesquite powder
1 cup unsweetened almond milk
2 Tbsp raw cacao powder
1 Tbsp drinking chocolate (or sub cacao powder)
2 Tbsp coconut oil
1/2 cup applesauce
1/4 cup coconut nectar
1 tsp baking powder
1 tsp psyllium husk
Toppings:
Mesquite powder
Shredded coconut
Matcha tofu cream
Directions:
- Preheat oven to 180°C
- In a large bowl, combine all dry ingredients and mix well.
- Gently add in the wet ingredients and whisk until everything is incorporated into a batter
- Grease the donut pan with coconut oil, add 2 Tbsp of batter to each donut hole and bake for 10-15 minutes or until the toothpick comes out clean from the center.
- Once cooled, roll the donuts in some mesquite powder, topped with shredded coconuts or smear some match tofu cream on top.
- Enjoy! 🍩
