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June 17, 2016

Here's anther recipe from health food blogger SpamellaB. We've made these ourselves and they are seriously good! Her blog and social media are an excellent source for all kinds of healthy ideas so just click on the links below. 

Blog: SpamellaB's Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB

Serves: Mix makes 6 donuts

Ingredients

For the donuts: -

1 cup Buckwheat flour
1/2 cup Almond flour
2 tbsp Flaxseeds
1/2 tsp Bicarbonate of soda
1/2 tsp Baking powder
1/3 cup Coconut sugar
1 tsp Ground cinnamon
1 x can Chickpeas, rinsed and drained
60ml BeetActive® concentrate
1 tsp Vanilla extract
2 tbsp Maple syrup
1/2 cup Coconut milk
1 tsp Apple cider vinegar

For the drizzle: -

1 tbsp Coconut oil
1 tbsp Maple syrup
2 tbsp Cacao powder

For the Decoration: -

Pinch of freeze-dried berry powder
Pinch of dried rose petals

Method 

  1. Preheat oven to 180c and grease and line a 6 hole donut tin. 
  2. Mix together the flours, flaxseeds, baking powder and soda, coconut sugar and cinnamon in a large bowl. 
  3. Place the rinsed chickpeas in a blender with the BeetActive® concentrate, vanilla, maple syrup, coconut milk and apple cider vinegar. Whizz up until thick and smooth.
  4. Pour this into the dry ingredients and mix together to form a thick, bright pink batter. Add a little more coconut milk if it is too dry.
  5. Divide the mixture between the donut pan to reach the top, then bake in the oven for 15-20 minutes until risen and cooked through. Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely. 
  6. To make the drizzle; gently melt the coconut oil and maple syrup in a small pan, then whisk in the cacao powder to create a chocolate sauce. Drizzle over each doughnut then sprinkle over the freeze-dried petals and berry powder. Now enjoy!

 

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