MATCHA PROTEIN DONUTS
What do protein + donuts make? PRONUTS! The amazing Mandy of Change Room Foods created this delightful Matcha + Black Sesame Pronut recipe for our Matcha Mail monthly newsletter. Here’s a little about our beautiful friend…
“Hi everyone, I’m Mandy! I’m a pharmacist by trade but my main focus these days is on my business, Change Room Foods. CRF has evolved a lot over the past couple of years – when I first started it, I was making “fit foods” for shops and customers, and catering for events. Nowadays, it is predominantly a healthy eating blog. I also write editorials, develop recipes, help my partner with his tuition centre business, and am launching a very special venture in Melbourne soon, called Mumma B & Me. Stay tuned 🙂 I hope you guys love this mini donut recipe x”
for the PROnuts:
- 1 tbsp raw coconut sugar
- 1 tbsp coconut nectar
- 1 tbsp extra virgin coconut oil, melted
- 3 tbsp boiling water
- 3 tbsp almond mylk (or milk of choice)
- 2 tbsp organic unsweetened yoghurt*
- 1/2 tsp vanilla extract
- 1 organic and free- range egg, whisked
- 3 tbsp vanilla- flavoured protein powder**
- 3 tbsp coconut flour
- 2 tbsp potato starch
- 1 tsp gluten- free baking powder
for the glaze:
- 1/2 cup stevia icing mix
- 1 tbsp raw honey
- 1 and 1/2 tsp Matcha Maiden #mixnmatcha powder
- 1 tbsp black tahini
- 3 tbsp almond mylk (or other milk), warmed
- Toasted sesame seeds and extra Matcha Maiden #mixnmatcha powder, to decorate
(makes 12 mini PROnuts)
- Preheat a mini donut- maker.
- Place the coconut sugar, coconut nectar, melted coconut oil and boiling water into a bowl and whisk until the sugar and syrup has completely dissolved. Add the mylk and yoghurt. Whisk lightly – it’s okay if there are lumps of yoghurt remaining.
- Add the egg and vanilla, and whisk until glossy and well combined.
- In a mixing bowl, combine the protein powder, coconut flour, potato starch and baking powder. Pour over the wet mixture and whisk until the batter is smooth and lump- free.
- When the donut- maker is ready, fill each of the molds with approximately 1 and 1/2 tbsp batter. Close the lid and cook for 3 – 4 minutes. The donuts will be quite golden brown, and this is okay. They are not burnt and the centres should be fluffy and moist. Carefully transfer the donuts to a cooling rack and repeat with the remaining batter.
- Allow the donuts to cool.
Meanwhile, prepare the glaze.
- Divide the stevia icing mix, honey and warmed mylk between two small bowls.
- Add the matcha powder to one bowl, and the black tahini to the other.
- Stir the contents of each bowl until the mixtures have completely combined and are glossy, smooth and uniform in colour.
- Working quickly, dip the tops of half of the donuts into the black sesame glaze, the other half into the matcha glaze.
- While the glaze is still wet, sprinkle toasted sesame seeds over the black sesame- glazed donuts, and #mixnmatcha powder over the matcha- glazed donuts.