Makes 6
Prep time: 15 minutes
Baking time: 12 minutes
Ingredients
1 cup gluten-free flour
1 cup almond meal
1 tbsp coconut flour
¼ tsp bicarbonate of soda
½ baking powder
1 TP Scoop True Protein WPI90 French Vanilla or 1 TP Scoop True Plant Protein in French Vanilla
1 small ripe banana
½ cup almond milk
2 eggs
1 tsp vanilla paste
Pinch of salt
1 cup yoghurt
1 tsp cinnamon
1 tsp maple syrup
Method
-
Preheat oven to 200 degrees Celsius
-
Place all ingredients (expect for yoghurt, cinnamon and maple syrup) in a food processor. Blitz all ingredients in one go to form a moist gritty mixture
-
Spoon the mixture into doughnut moulds until each one is ¾ full
-
Bake in the oven for 10 minutes. Check the dough with a skewer or knife, if it comes out with wet mixture on it, then bake for another 2 minutes
-
While the doughnuts are cooling down, take the yogurt, cinnamon and maple syrup and mix all into a bowl until a thick frosting like mixture forms
-
Ice the doughnuts just before consumption
