It doesn’t get much better than spending a fall day with a bag of freshly made apple cider donuts at a cider mill post-apple picking. Except if you can make them while still in your PJs, sipping coffee and enjoying a lazy Sunday morning with your family, which is exactly what this recipe will let you do. Plus, no one will even know you’re sneaking protein and greens into this baked donut recipe!
Servings: 36 donut holes or 6 full size donuts, and 8 donut holes
Note – if you don’t have a donut pan these will work in a mini muffin tin (as donut holes!) or made into regular size muffins. While I loved using Vega® Protein & Greens in this recipe, you can also try it with out vanilla-flavored Vega products.
Ingredients
- Donut Ingredients :
- 1 serving Vanilla Vega® Protein & Greens
- 2 cups all-purpose gluten-free flour blend (that includes xanthan gum)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup apple cider
- 2 tsp apple cider vinegar
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ⅓ cup granulated sugar (or coconut sugar)
- Topping Ingredients :
- Cinnamon, as needed
- Granulated sugar, as needed
- Melted coconut oil or coconut oil spray
Preparation
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Preheat oven to 350F and grease your donut pan.
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In a bowl, combine the Vega Protein & Greens, flour, baking powder and soda, salt and spices. Set aside.
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In a separate bowl combine apple cider, apple cider vinegar, coconut oil, vanilla and sugar. Whisk to incorporate. (You may need to warm this to get oil liquid)
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Fold wet ingredients into dry ingredients until all dry ingredients are incorporated but being careful not to over mix.
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Spoon batter into greased donut pan and sprinkle with cinnamon & sugar mixture.
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Bake for 15 to 25 minutes depending on size of donut pan.
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While still warm, place donuts into bowl, spray with coconut oil spray or drizzle with coconut oil and sprinkle with cinnamon and sugar mixture. Toss to coat.
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Serve immediately.
