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.