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Protein Doughnut
Ingredients
For the doughnuts:
90g Organic Oats
30g Organic Whey Protein Powder
1 tsp. baking powder
1/4 tsp. salt
1 medium egg
60ml maple syrup
60ml almond milk
2 tbsp. Smooth Peanut Butter
½ tsp. vanilla extract
Organic Extra Virgin Coconut Oil
For the topping:
200g low-fat cream cheese
½ tsp. vanilla extract
Sweetener of choice (like maple syru[)
1 tbsp. matcha powder
Method
1. Preheat oven to 200°C or 180°C for fan-assisted.
2. Next, combine Oats, whey protein, baking powder and salt in a bowl. Mix until the ingredients are well-distributed. Set aside for a moment.
3. Place the egg, maple syrup, milk, peanut butter and vanilla into a blender and process until smooth.
4. Pour the wet mixture into the dry mixture and gently fold few until just a few lumps remain, and you can't see any dry powder anymore.
5. Grease a doughnut pan with coconut oil and pour the batter into the doughnut holes, up to just under the rim.
6. Place onto the middle shelf of the oven for 11-13 minutes, or until an inserted knife comes out clean. Once cooked, remove from the oven and allow to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely.
7. To make the topping, simply whisk the cream cheese, sweetener, vanilla and matcha until smooth. Dip each doughnut into the topping and set in the fridge. Store covered in the fridge for up to 3 days.
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