Beetroot, blueberry, acai, protein doughnuts - vegan + sugar free

With an Instagram that seemed to be full of delicious variations on the doughnut it was only a matter of time until i was forced to buy a doughnut pan and bake up a batch of my own.

Boy did it pay off. These squidgy rings are incredibly moreish and who can resist the temptation of warm and freshly baked goods? Not me!

RECIPE

INGREDIENTS

Doughnuts:

¾ cup wholewheat flour (or gf flour of choice) 30g unsweetened vanilla protein powder 2 tsp maca powder 1 tsp baking powder ½ tsp baking soda pinch of seasalt 1 tbsp chia seeds ½ cup almond milk 2 tbsp maple syrup 1 tsp apple cider vinegar 3 tbsp coconut oil, melted 1 finely grated beetroot handful of pistachios, crushed

Glaze: Handful of frozen blueberries 1 tsp lemon juice 1 tbsp coconut oil, melted 2 tsp acai powder

METHOD

Preheat the oven to 180C.

Lightly grease the doughnut pan and set to one side.

In a large mixing bowl, mix together the flour, protein powder, maca, baking powder, baking soda and seasalt.

In a small bowl, mix together the chia seeds, almond milk, maple syrup, vinegar. Add the wet ingredients plus the melted coconut oil to the dry ingredients and stir until evenly combined.

Add the grated beetroot and fold into the mixture. Spoon the mix into your doughnut pan and bake for about 8 minutes, or until a toothpick comes out clean.

Allow to cool before glazing.

To make the glaze, blitz the frozen blueberries in a mini food processor with the lemon juice until smooth. Add the acai and blitz again.

Finally just before ready to glaze, pour in the melted coconut oil and stir by hand.

Glaze each doughnut with 1 tbsp icing and dust with the crushed pistachios.

Keep in an air tight container at room temperature for a week.

Zap in the microwave for 10 seconds for a warm batch or heat them up for a few minutes in the oven!