Happy Wednesday! This week has been challenging since my Little Guy seems to be done with naps. At 2.8 yrs it is to be expected, but since he's not the best sleeper at night I was hoping for a little bit more time. Nevertheless, I am working on adjusting to keep everyone happy and still try to get some work done. It's a tall order...
Lets talk about these donuts! We have some great blueberries this week so I figured I would give the classic blueberry lemon combo a try. These ones are gluten-free and egg-free!
Here is the recipe I used:
Ingredients:
- 1 can organic garbanzo beans (15 oz) rinsed
- 1/2 cup garbanzo flour
- 1 scoop Vegan Smart pea protein powder
- 4 oz unsweetened applesauce
- 1/2 cup blueberries
- 3 tbsp coconut oil
- juice of 1 lemon
- zest of one lemon
- 1 tsp lemon extract
- 1 tsp baking soda
- 1/4 tsp sea salt
Preheat the oven to 325F and spray the bottom of a donut tray with oil. Add your ingredients (minus the blueberries, baking soda, lemon juice and zest) to your blender. Puree together until everything is well-incorporated. Add the lemon juice, baking soda and zest. Mix well. Fold in the blueberries last, gently. This mix is enough for 7 donuts. I used 4.5 tbsp of mix per donut. Bake the donuts for 14 minutes or until one knife comes out clean. Let the donuts cool.
Here are the nutrition facts for these donuts. They have quite a bit of protein in them! Since we are using chickpeas and chickpea flour, there are also a lot of extra nutrients such as iron and folate which are great for young kids and fiber which is good for all. Chickpeas also have a low glycemic index which means they are good for blood sugar management since your sugar levels won't spike shortly after a meal.
I love the lemon and blueberry combo in these donuts! I hope you enjoy them too.
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