BLUEBERRY PROTEIN DOUGHNUTS

VEGAN, GLUTEN AND REFINED SUGAR FREE

Method

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 into a bowl, mixing carefully so ensure the blueberries are dispersed

In a separate bowl mix the coconut oil, blueberry 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 ¾ 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 cheese spread, maple syrup and the powders to create a colourful frosting, slather over doughnuts and top with fresh blueberries

Ingredients

250g GF 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
1 x 120g pot of blueberry Nush
150g fresh blueberries

 

For the frosting

1 x 150g pot of natural cheese spread
1 tsp blueberry and spirulina powder
1 tbsp maple syrup