Sunday, March 25, 2018

Gluten-Free Apple Cinnamon Donuts

It's been a whirlwind of a weekend around here, packed with the usual high level of activity and loads of items to tackle on the to-do list.  Easter is fast approaching which I'm excited about but I'm not as prepared for it as I would like to be.  I just keep reminding myself that all will get done, somehow.

These donuts were a nap time baking endeavor.  My kiddos are into donuts again all of a sudden and they just help make breakfast time before school easier.  These donuts do have fall vibes with the apple and the cinnamon but they taste amazing.  Here is the recipe I used:

1 cup garbanzo (chickpea) flour
1/2 cup Naturade pea protein powder
1/2 cup grated apple
2 tbsp coconut sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1 egg
1 tsp apple cider vinegar
2 tbsp coconut oil (melted)
These donuts are made with garbanzo (chickpea) flour, a gluten-free versatile flour loaded with protein, fiber, folate and energizing B6 vitamins.  The pea protein powder is an excellent source of vegetable-based protein to help you stay full until lunch.  This mix is enough for 5 donuts.  Mix the dry and wet ingredients separately and then combine together.  Make sure you grease the pan well- cooking spray works best.  I baked the donuts at 350F for 13 min.

The donuts are moist and delicious!  You can store them in the fridge for a few days.

Hope you enjoyed this post.  Thank you for reading!

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