Donuts for breakfast are always fun. These ones are loaded with good for you stuff like protein and vitamins and have carrots in them too, though we we'll keep that a secret from the younger ones! They are another nap time experiment gone right. I started making donuts a while ago when my eldest daughter was a toddler. Her bestie in preschool would have donut holes or donuts regularly and she wanted in. She does have my sweet tooth after all.
These carrot donuts are a reminder that Spring is indeed on its way. At least that's what the calendar claims. We just had another major storm system go by and the ground is covered again with snow. They claim another storm might be on its way next week. We shall see...
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.
Here is the recipe:
Ingredients:
- 1 cup garbanzo flour
- 1/2 cup Naturade protein powder
- 1/2 cup shredded carrots
- 1 tsp almond flavor
- 1 egg
- 4 oz applesauce
- 1 tsp vinegar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
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Mix the dry and wet ingredients separately and then combine together. This mix is enough for 5 donuts. Bake at 350F for 15 min.
The donuts are moist and delicious! I like how they rose nicely in the oven and are not flat on the top.
Hope you enjoyed this post. Thank you for reading!
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