Carrot Cake Protein Donuts
Ingredients
- 120-125g firm banana mash (banana + water)
- 45g runny almond butter
- 60ml water
- 2 medium carrots
- 50g low FODMAP protein (vanilla flavour works well)
- 1 teaspoon cinnamon + 1/4 teaspoon ground allspice + 1 teaspoon ginger
- 70g oats
- 1 teaspoon baking powder
- 1-2 tablespoons maple syrup (optional)
Frosting
- Coconut yogurt
- 1 tablespoon low FODMAP protein
- 1/4 teaspoon mixed spice
Preparation
Pre-heat the oven to 160°C fan.
Add the wet ingredients into a large bowl (heat the water and nut butter together if your almond butter is too thick), then grate in the carrots and stir. Next, add in the dry ingredients and stir until well combined.
If you’re using a metal donut pan, grease it first; if you use a silicone or rubber mould, fill it with the mixture until all is used up.
Bake at 160°C for 22-25 minutes, then remove and allow to cool.
Mix together the frosting ingredients, then dip the donuts in and smooth out the frosting as needed.
Store leftovers in the fridge in an airtight container.
