Donuts are all the rage right now! But instead of paying $7 for a donut, how about trying to make them at home?! Our PPF resident recipe wizard, Lala, has created this delicious Carrot Cake Donut recipe. Best of all, they are made in a blender and are so easy to make (and delicious!). Makes 17 donuts :)
Ingredients
Donuts:
- 154g quick oats
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 tsp creme of tartar
- 50g stevia sweetener
- pinch of salt
- 1 tsp xanthan gum
- 55g vanilla whey protein powder
- 175g grated carrot
- 66g banana
- 1/4 cup water
- 1/2 tsp vanilla extract
- 50g liquid egg whites
- 15ml olive oil
- 1 tsp apple cider vinegar
Icing:
- vanilla greek yoghurt
- 2 tbsp grated carrot
- pinch of cinnamon
Method
1. Preheat oven to 180°C.
2. In a high speed blender mill oats until it forms a fine flour consistency.
3. Add in the spices, baking soda, cream of tartar, stevia, xanthan gum, pinch of salt and protein powder and blend until just combined.
4. Add in all remaining ingredients- carrot, banana, water, vanilla extract, egg whites, olive oil and vinegar. Blend for 1-2 minutes or until just combined and a smooth, thick batter is formed.
5. Add 2 tbsp sized portions of the batter to 16-18 donut holes (my batter served 17) and bake in oven for 12-17 minutes, or until donuts are lightly golden brown, cooked through and fluffy.
6. Allow donuts to fully cool in tin before carefully removing from the mould.
7. Decorate and ice your donuts with a teaspoon of vanilla yoghurt, top with grated carrot and a sprinkle of cinnamon. Serve & enjoy.
8. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
