Blueberry Protein Doughnuts
VEGAN – DAIRY-FREE – GLUTEN-FREE
250g Gluten-free flour
2 scoops of blueberry protein powder (we used Kin Nutrition)
2tsp of bicarbonate of soda
pinch of sea salt
1/2 cup of melted coconut oil
1/4 cup of maple syrup
120g Nush Blueberry Almond M.lk Yog
150g fresh blueberries
FOR THE FROSTING
150g Nush Natural Almond M.lk Spread
1 tsp blueberry and spirulina powder
1 tbsp maple syrup
Preheat the oven to 180 degrees and line a doughnut tray with a touch of coconut oil and set to the side (if you do not have a doughnut tin, muffin cases would work well here too.)
In a bowl mix the flour, protein, bicarbonate, sea salt and blueberries, mixing carefully to ensure the blueberries are dispersed.
In a separate bowl, mix the coconut oil, Nush Blueberry Almond M.lk Yog and maple syrup and whisk to make one smooth mixture, pour into the dry ingredients and combine.
Begin spooning the mix into the doughnut tray, filling 3/4 of the way to leave room for them to rise in the oven.
Cook at 180 for 12-14 minutes, leave to cool before carefully removing.
Mix Nush Natural Almond M.lk Spread, maple syrup and the powders to create a colourful frosting, slather over doughnuts and top with fresh blueberries.