Cook Time: 20 minutes
Yield: 6 doughnuts
- 235g cooked Kidney beans (canned or tetra pack)
- 100ml almond milk (unsweetened)
- 40g coconut sugar
- 40g cacao powder
- 40g buckwheat flour (1 scoop, if using whey protein scoop as a measure)
- 2 scoops (25g) Pure Unflavoured Organic Whey Protein
- 1 tsp baking powder
- Coconut oil for baking tray
For the Cashew Glaze:
- 200ml melted coconut oil
- 200g cashew butter
- 1 tbsp Organic Whey Protein Powder
- 2 tbsp maple syrup (add to taste)
- Dark chocolate for sprinkling
- Per serving (1 doughnut):
- Kcals: 628
- Protein: 17.13g
- Fibre: 8.8g
- Carbohydrates: 43.8g
- Sugars: 13g
- Fats: 48g
These doughnuts are made with Kidney beans. Seriously! Kidney beans ramp up the nutritional value of these protein doughnuts by not only providing important minerals- such as molybdenum, iron, copper, folate, manganese - they are also brilliant source of fibre, plant compounds and bonus protein! It also help to hold things together, so we can leave out the eggs.
I like to go heavy on my doughnut glaze, but you can make a half of the glaze recipe if you prefer a thinner layer.
- Heat the oven to 180C degrees.
- Blend all doughnut ingredients together until smooth.
- Grease the doughnut baking tray (if using silicone mould coconut oil is not necessary) and fill each doughnut hole with the dough.
- Bake in pre-heated oven for 15-20 minutes.
- Take out the doughnuts and leave to cool down.
- Meanwhile, make the cashew glaze- mix all ingredients together until smooth.
- To make the best glaze, I freeze my cooked doughnuts and then dip them in the runny glaze- coconut oil will set very fast. But you can also do the glaze on cooled doughnuts, it will just take longer for the glaze to set.
- Sprinkle grated dark chocolate over your protein doughnuts while the glaze is still wet.
- Serve and enjoy the goodness!