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    Light, fluffy, and coated in a white chocolate blackberry glaze. Packed with protein and other nutritious ingredients, these donuts are great for breakfast and as a post-workout treat.

    Clock Icon
    Prep Time:

    5 mins

    Cook time:

    15 mins

    Servings Icon
    Serves:

    18 donuts



            By: 

    Chef Ivan Castro

    Ingredients

    Donuts
    • 2 ¾ cups GF Flour (we used Bob's Red Mill GF Pastry Flour)
    • ¼ cup Iron Vegan Sprouted Protein Vanilla
    • 2 tsp Baking powder
    • 2 Tbsp + 6 Tbsp water Flax meal
    • ¾ cup Monk Sugar
    • 6 Tbsp Poppy seeds
    • ¼ tsp Key lime extract
    • 2limes Lime zest
    • 1tsp Vanilla Extract
    • ¼ tsp Sea Salt
    • ¾ cup Oat Milk
    White Chocolate Glaze
    • 1 cup Cacao Butter
    • ½ cup Powder monk sugar
    • 1 Tbsp Cashew or almond butter
    • 1 pint Blackberries (cut in chunks)

    Directions

      Note: You can use any GF flour blend. If you can't find monk sugar, you can use regular cane sugar (1/2 cup for the donuts and 4-5 Tbsp for the white chocolate glaze).
    1. Preheat the oven to 375 degrees.
    2. Mix the dry ingredients together and then add the wet ingredients. Mix until you have a thick batter.
    3. Lightly grease a 6-cavity donut pan (we used silicone pans). Spoon out the batter evenly into each cavity.
    4. Bake for 15 minutes, remove from the oven and let cool entirely on a baking sheet. Remove the donuts from the pan.
    5. To make the glaze, boil water in a small pot or saucepan. Place a metallic mixing bowl on top and add the cacao butter.
    6. Once your cacao butter is melted, add the cashew or almond butter, and combine using a metal whisk. Turn off the heat and then add the powder sugar, and whisk until fully combined and smooth. Now add half of the chopped blackberries and combine.
    7. Dip one side of each donut into the glaze and then place them on a wire rack. On top add the other half of the chopped blackberries.
    8. Serve chilled and store in an airtight container in the fridge for up to 1 week.