1/2 cup almond/tiger nut flour
1/4 cup tapioca starch
1/4 cup of vanilla plant based protein (works well with a blend that
has a smooth texture)
2 tbsp lucuma powder (optional but adds a subtle caramel flavour)
1 tsp cinnamon
1 tsp vanilla powder
1/4 tsp of salt
2 1/2 tsp baking powder
2 tbsp flax meal/ground chia seeds
1/2 cup coconut sugar
1/2 cup coconut or other non-dairy yogurt (it works better with ones
that have a thicker consistency)
1/4 cup + 2 tbsp coconut or other non-dairy milk
3 tbsp melted coconut oil
1/2 cup coconut yogurt
1/4 cup melted coconut butter
a few drops of stevia (optional)
beetroot and turmeric powders
For the donuts
Preheat oven to 175C.
In a small bowl mix the ground flax/chia with the non-dairy milk and set aside for at least 5 minutes.
In a large bowl, combine the flour, starch, plant based protein powder, lucuma baking powder, cinnamon, vanilla and salt.
In a separate bowl, add the coconut sugar, coconut oil, non-dairy yogurt mixing to combine.
Add in your chia/flax mixture and stir to incorporate.
Add the wet ingredients to the dry ones and stir to combine with a spatula or wooden spoon until smooth.
Lightly grease a donut baking pan with some oil and scoop or pipe some batter into each one. If you have a silicon donut mould, you don’t even need to grease the bottom.
Bake for 15-20 minutes or until a toothpick comes out clean.
Let cool in the pan before popping them out while you make your toppings.
You can store the donuts without toppings for 2/3 days in an airtight container in the fridge.
For the frosting
Pour the coconut yogurt and coconut butter (and stevia if using) in a bowl, whisking to combine.
Divide in two or three smaller bowls and add 1 tsp at a time of beetroot and turmeric powders until you reach your desired colour. In one I mixed together beetroot and turmeric to have an orange coloured frosting as well.
Spread on donuts when completely cooled down. Sprinkle some shredded coconut or other topping of choice. (chopped nuts, cacao nibs, chocolate chips, sprinkles)
Another option for a topping that resembles more of a glaze is mixing 1/2 cup of melted coconut butter with 1/4 cup of non-dairy milk and 2 tbsp of maple syrup. Start with adding a tablespoon of milk at a time and continue stirring until it smooths out completely. You could also add powders here to make different colours.