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Protein Doughnut Recipe

Posted on 08 January 2016

Protein Doughnut Recipe

 

To celebrate the release of our Doughnut Snapback we caught up with The Law Foodie to create this easy to follow and delicious baked protein doughnut recipe!

There's nothing quite like fresh doughnuts, especially when they comply with your training requirements!  So grab an apron, don your doughnut snapback and get creative!


Ingredients:

Serves 6

  • 1 whole egg
  • 2 x egg white
  • 50g of cashews
  • 15g coconut flour
  • 75g cup of whey protein powder
  • 20g cup of oats
  • 45ml of almond milk 
  • 1/2 banana
  • 200g of icing sugar
  • Red food colouring

     

    Making the doughnuts:

    Pre-heat the oven to 180 degrees. Using a food processor blend together 1 whole egg, 1 egg white, 50g of cashews, 15g of coconut flour, 20g of oats, 75g of your favourite whey protein powder (we used an unflavoured powder but any will suffice), 45ml of almond milk and 1/2 of a banana to create the batter mixture.  

    Pour the batter mixture into an ungreased doughnut tray (No doughnut tray? That's okay, we've tested some alternative methods for you, just scroll to the bottom of this page and pick your preferred method)  Bake for 25 minutes or until an inserted skewer comes out clean.  

    Remove baked doughnuts immediately from the tray and place onto a cooling rack.

     

     

    Creating the glaze:

    • 200g of icing sugar 
    • 1 egg white 
    • Red food colouring
    To create the pink icing, pour 200g of icing sugar into a mixing bowl and slowly whisk in the egg white until smooth.  Remove 2 tbsp of white icing and place in an air tight container.  This will come for glazing the doughnuts later.  With the remaining icing, whisk in the red food colouring until the desired pink colour is achieved.
     
    Once the doughnuts are cool, spoon the pink icing onto the top half of each doughnut then use a pallet knife to achieve an even but not to neat glaze.  Alternatively, dip half of each doughnut directly into the mixture and set back onto the cooling rack.  (place a tray or towel below the rack to catch the excess glaze.
     
    Using a teaspoon and the white icing which you set aside earlier, finish the doughnuts with a decorative drizzle and place back onto the cooling rack to allow the glaze to harden.
     
    Once dry, tuck in and enjoy! Oh and try and share! :)
     
     
     

    No doughnut tray? Donut worry!

    We're all about improvising when it comes to cooking our favourite treats, so we've taken the time (and made the mess) to test out some alternatives for you to achieve the traditional doughnut shape!

    1. Use a muffin pan

    Though muffin pans may not offer quite the same shape as the traditional doughnut, it is a great cost effective alternative.  Using the same method as above, lightly grease a muffin tin using coconut oil and roll several pieces of foil into a log shape with a flat bottom.  These foil logs will be inserted into the center of each muffin mold to create the desired doughnut center.  Just ensure you are careful and hold each foil log firm when pouring the batter mixture into each mold, ensuring it remains central and up right.

    Once baked simply remove the foil and voilà! You have your very own doughnut, complete with a 100% fat free center!

    2. Use a round mold

    If you're a doughnut connoisseur that demands a perfectly round doughnut then this may be a better option for you!  Using an aluminum circle mold (such as those used for eggs or home made burgers) simply lay the mold on a parchment paper-lined baking tray.  Fill the mold just 3 ¼ of the way full with the above batter mixture, the doughnuts will rise and spill out of the mold if too full.  Then using a small round object make a hole in the middle of the mixture just a little larger than you would like, again to compensate for the doughnut rising.  Bake for 25 minutes or until a skewer comes out clean and remove from the molds. 

     

     

    Click below to share this recipe with friends and family!

    Don't forget to send us your creations!

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    2 comments

    • Danielle - thelawfoodie: January 13, 2016

      I’m so glad you liked them! they sound yummy! Great alternative way to glaze them! :D

    • Alys: January 11, 2016

      Love these! yum. I made them with Vega Berry Protein and Greens, And Glazed with Molasses instead of icing sugar. Happy Days. xx oncebyalys.com

    Leave a comment

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