Okami Bio Vegan Donuts
Ingredients
Mixture 1
- 4 Tbsp (30g) Okami Bio Isolated pea protein & pomegranate juice powder
- 40 g almond flour
- 60 g buckwheat flour
- 30 g cornstarch
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Mixture 2
- 60 g applesauce (recipe below)
- 60 g agave syrup
- 30 g panela
- 30 g coconut oil or olive oil
- 30 ml nut milk or water
- 30g lemon juice
- Lemon zest of 1/2 lemon
Applesauce
- 2 Golden apples, peeled and cored
- 1/4 tsp cinnamon
- 1 Tbsp panela
- 80 ml water
Glaze
- 2 Tbsp raspberry juice, or raspberry jam sieved with a fine strainer
- 120 g powdered sugar
- 1 Tbsp hot water
Preparation
To make the applesauce: Peel, core, and slice apples into small chunks. Add in water, cinnamon and cane sugar. Bring to a boil over high heat and then reduce the heat to low. Cover and let simmer 15-20 minutes until apples are soft. Puree using a blender for a smoother applesauce.
Preheat oven to 160°C.
In a large bowl, whisk together ingredients of Mixture 1.
In a separate bowl, whisk together ingredients of Mixture 2. Mix the dry ingredients into the bowl with the wet ingredients.
Divide batter evenly between donut tins, filling all the way full. Bake at 160°C for about 20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for a few minutes. Then cool completely add the glaze.
In the meantime, make glaze (optional). To a small mixing bowl, add raspberry juice, powdered sugar and hot water. Whisk to combine. You should have a slightly thick glaze.
Dip each donut in the glaze. Then top with desired toppings, such chopped pistachios. Let glaze harden and enjoy!