I was ridiculously excited when I FINALLY got my hands on a donut tin. Simple things, eh? After seeing post after post on Instagram of healthy versions of the sugar-coated, fat-laden snack, I was keen to try out my own version. Banana and peanut, chocolate…where to start with flavour combinations? I actually posted a Twitter poll with a few options, and Apple & Cinnamon turned out to be in demand.
So I listened to what you guys wanted, had a play around with my new kitchen toy (I guess you can call it that) and here we go – light, protein-packed sweet, cinnamon-scented apple donuts with a delicious creamy frosting to finish off. So what are you waiting for, get baking!
- ½ cup buckwheat flour
- ¼ cup almond flour (I used Sukrin)
- 2 scoops PhD Woman Vanilla Exercise Support protein powder
- 1 teaspoon baking powder
- 3 tablespoons natural sweetener (I used Truvia)
- 2 teaspoons ground cinnamon
- ½ teaspoon mixed spice
- 2 eggs
- 3 tablespoons coconut oil, melted (I used RawCo Coconut)
- 1 teaspoon vanilla extract
- 1 large eating apple, grated
Vanilla protein icing:
- 2 teaspoons coconut oil
- 1 scoop PhD Woman Vanilla Exercise Support protein powder
- ½ teaspoon vanilla extract
- 2 tablespoons almond milk
- Preheat the oven to 190 degrees C and lightly grease a 6-pan donut tray.
- In a large bowl, mix together the buckwheat and almond flours, protein powder, baking powder, cinnamon and mixed spice. Stir in the grated apple to coat.
- In a separate bowl, whisk together the eggs and sweetener along with the melted coconut oil and vanilla extract until smooth.
- Pour this into the dry ingredients and mix until combined; you want a thick but smooth batter. Spoon the mixture between the donut tins until it just reaches the top of each.
- Bake for about 15 minutes, until golden, risen and cooked through. Leave to cool for 10 minutes then turn out onto a wire rack to cool completely.
- In the meantime, make the icing: simply beat together the ingredients (it doesn’t matter if the coconut oil is solid or melted; it will incorporate nicely to create a silky icing). once the donuts have cooled, spread this over the top of each, sprinkle with more cinnamon and top with walnut pieces.
Keep in an airtight container for up to 2 days.