Donuts… my kryptonite. I could eat any flavor, at any time, and any day! I like sprinkles, bacon bits, and all the maple in the world, but unfortunately I can’t eat them year round.
Whenever I compete, I typically have some sort of gourmet donut waiting for me backstage or in my hotel room. It’s my treat for staying clear of them for that long of a time period.
My son also inherited this sweet, delicious fetish of mine, so he will not ask for donut dates. They usually consist of sweat pants, messy hair, and coffee, so what better way to make this little tradition healthier!
Most donuts have ingredients that interfere with my food in tolerances and sensitivities, so I combined a few known recipes to create the perfect non allergy version for myself. It also fits just perfectly into my competition meal prepping on those, “I’m going to lose my shit if I don’t have something sweet,” days.
I used Slap Nutrition’s new Whey Protein, Creamy Vanilla Frosting, and plan on trying out the flavor Cinnamon Streusel Donut the next batch I make. I love Slap Nutrition’s protein because it has super clean ingredients, clean enough I trust them with my son, and they have great baking qualities. They are also lactose free!
The taste and texture of the actual donut is PERFECT! I am super picky about baking with protein and the texture, but these are awesome. Plus they are mini sized so great for stuffing in Tupperware or lunch boxes.
Supplies you will need:
- Mini donut baking tray, I ordered mine from Bed Bath & Beyond
- A food processor or blender
- A grinder if you are making your own oat flour
- Slap Nutrition Whey Protein Isolate Creamy Vanilla Frosting
- 1 1/3 Cup Oat Flour
- 1/2 cup Stevia Powder
- 2 tsp Baking powder
- 3 Eggs (Egg Re-placer for Allergies)
- 3 tbsp Coconut Milk
- 1cup Pumpkin Puree
- 1 tbsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Nutmeg
- 2 tbsp Coconut Oil
- 1 cup soaked cashews
- 2 tbsp Coconut Oil
- 4 drops Pumpkin Spiced Flavored Stevia
- 1/3 cup Syrup
Preheat oven at 350 F
Combine whey protein powder, oat flour, stevia and baking powder in mixing bowl.
Add in eggs(re placer), coconut milk, pumpkin puree and stir on low setting.
Add in cinnamon, pumpkin pie spice, nutmeg, and coconut oil, stir until fully blended.
Pour batter into greased mini donut pan, fill to the top and scrape the top smooth once all of the holes are all filled.
Bake for 18 minutes.
Let sit for about 10 minutes once they have cooked.
Frosting: combine cashews, coconut oil, pumpkin spiced stevia, and syrup of choice in food processor. Blend until desired texture is achieved.