Gluten-Free Protein Donuts
User Reviews
5
Gluten-Free Protein Donuts
Description
Gluten-Free Protein Donuts begin by mixing wet ingredients—unsweetened applesauce, natural peanut butter, honey, and an egg—with vanilla vegan protein powder and other dry ingredients like xanthan gum and baking powder, which provide structure and leavening. The batter thickens and is portioned carefully into a silicone donut pan for even shaping and baking. After baking at 350°F for 15 minutes and cooling fully, the donuts are gently removed from the mold.
For the glaze, coconut oil and honey are warmed until melted, then mixed with cacao powder and coconut milk to form a smooth chocolate coating. The donuts, being very light and fragile, are chilled before dipping to help maintain their shape during glazing. Once dipped, they are placed on parchment paper to set. Optionally, sprinkles may be added for decoration.
This recipe yields six larger or seven smaller donuts, providing a protein-enriched gluten-free snack or breakfast option with a subtle sweetness and peanut butter flavor balanced by the chocolate glaze. The use of vegan protein powder and the absence of gluten cater to specific dietary needs.
Ingredients
- ½ cup applesauce unsweetened
- ½ cup peanut butter natural
- ¼ cup honey
- ¼ cup vegan protein powder vanilla
- 1 tbs vegan protein powder vanilla
- ¾ teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla extract
- chocolate glaze
- 2 tbs coconut oil
- 2 tbs honey
- 2 tbs cacao powder
- 1 tbs coconut milk
Instructions
- Preheat the oven to 350 degrees Farenheit.
- Combine the applesauce, peanut butter, honey, and egg. Mix well.
- Add in the dry ingredients one by one and mix. The mixture will thicken.
- Use a spoon and silicone spatula to portion the batter into the donut pan. Take care to shape them slightly.
- Bake for 15 minutes and let cool completely before removing from the mold.
- When you're ready to make the glaze, add the coconut oil and honey into a small sauce pot and heat on low.
- When the coconut oil melts, remove from the heat and whisk in the two other ingredients.
- Very carefully, remove the donuts from the molds and dip them gently into the glaze (they're delicate!). Place them on parchment paper to sit.
- Top with sprinkles if you wish.
Notes
- Use a silicone donut mold to avoid difficulty removing donuts; metal trays are not recommended even if greased.
- Allow donuts to cool completely in the mold before attempting to remove them to prevent breaking.
- Chill donuts in the fridge for 1-2 hours before glazing to improve handling and reduce fragility.
- Use glaze while warm, as it thickens quickly on cooling and becomes harder to dip donuts.
- The recipe makes approximately 6 large or 7 smaller donuts depending on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 172mg | 7% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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