Well, today I said to myself, no more Sarah! No more. Today, I’m going to join you!
So I dug out my silicone donut tray (I have this one but if you surf Amazon, you can find a bunch more!) and made an easy donut recipe to then top with dark chocolate and milk chocolate sprinkles.
Result? These donuts:
Verdict? I reckon either seven or eight out of ten. Three reasons: I think my dough needed more fat and a moisture-absorbing ingredient, like pea protein, and some fat. Perhaps a tiny bit of coconut oil? They also should be sweeter so maybe add some stevia drops or use Sukrin Gold instead of the coconut sugar that I added.
All in all though, a recipe worth making for sure! It definitely satisfied my desire for donuts. Now I just want more, hehe. Below is my recipe – bear in mind it was a total experiment so it’s a tad bit rough around the edges. I just wasn’t sure if it was going to work! So jot it down if you want and treat it as a blueprint? Do check out Sarah’s 150kcal donuts recipe too by the way! Her donuts are apparently the BEST gluten-free protein donuts in the world so hey hey hey!!!
12g (1/8 cup) whey protein (I used our one-ingredient lecithin-free whey)
100g gluten-free self-raising flour (this was key to making the donuts airy and cakey)
1.5 egg whites (44g)
1 tsp (5g) vanilla
1/8 cup-ish (22g) coconut sugar
Splash of almond milk (enough to turn the batter into a thick pancakey batter)
Whisk all your ingredients together and bake in a silicone donut tray for no more than 15 minutes at 179 C (320F). Then, add your melted dark chocolate and sprikles! Or eat them naked, if you want. The donuts I mean, not you. Unless… well… whatever floats your boat!
I posted the video of these donuts on our facebook page so you can see how EASY they are to unmold, add chocolate to, and what they look like inside! Check it out:
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