If you think these donuts sound amazing, wait until you try them! The talented Mona (@blissberri) is back at it again with her incredible creations. We strongly suggest you give these delicious donuts a go.
1/3 cup Wildbag Vanilla Superfood Protein blend
2/3 cup non-dairy milk (at room temperature)
1/4 cup rice malt syrup
1/4 cup gluten free oat flour
1/4 cup coconut flour
1/4 cup tapioca starch (or cornflour)
1/2 tsp baking powder
3-4 tsps vanilla extract
2 tbs coconut oil (melted)
2 tbs flaxmeal
Preheat oven to 170C and spray (or use melted coconut oil) the holes of donut baking tray with cooking spray.
Blitz flax meal, non-dairy milk, coconut oil and rice malt syrup until very smooth.
Add in all other ingredients and stir to combine until you have a thick paste looking dough/batter.
Pipe the firm mixture into the donut tray with a 2-3 cm plain nozzle (or just pipe straight out of a large piping bag with no attachment.
Bake for about 15-20 mins, or until they spring back to the touch (don’t stress if the tops crack a little. This can happen when baking agents are mixed with non glutinous flours).
Allow to cool on a wire rack. Once cooled, top with the White Chocolate Vanilla Glaze.
White Chocolate Vanilla Glaze
2 1/2 tbs vegan white chocolate
1/2 tbs coconut oil
1/4 tsp vanilla extract, vanilla bean powder or vanilla bean paste.
Put vegan white chocolate, coconut oil and vanilla extract/powder/paste into a bowl and microwave in short bursts (10 seconds or so) until melted and smooth.
Once melted, give the glaze a quick mix and allow it to cool down and thicken slightly by popping it in the fridge for 2-3 mins.
Dip donuts into vanilla glaze and place on wire rack.
Sprinkle matcha and pitaya powder over donuts and top with edible roses (for that extra fancy touch).
*before you dig in*
Grab a photo for the gram.
Enjoy your delicious donuts!
What are some of the ways you enjoy your Wildbag? Do you have it in a smoothie, add it to your baking, or use it to make bliss balls? The possibilities are endless! Let us know and feel free to share your recipes with us. And, as always, remember to stay wild!
Recipe and photo by Mona (@blissberri)