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cinnamon, cinnamon donut, donut, vegan, gluten free, dairy free, plant based,

Cinnamon Donuts



1/4 cup buckwheat flour
1 cup almond meal flour
1 scoops vanilla protein powder*
1 scoop vanilla protein boost *
1/4 cup coconut sugar
3 tablespoons arrowroot
2 1/2 teaspoons cinnamon (finely ground)
1 teaspoon baking powder

1/2 cup almond milk
1 tsp pure vanilla
1 1/2 teaspoons apple cider vinegar
2 tbs coconut oil
1 chia egg (1tbs chai to 3 tbs hot water)

2 tbs cinnamon
3 tbs coconut sugar



Preheat oven to 180 degrees Celsius.

Mix the dry ingredients together in a large bowl.
Add the almond milk, coconut oil and vanilla to a small bowl and microwave for 1 minute, in 30 second increments.
Add the apple cider vinegar and chia egg to the rest of the wet ingredients. Mix together.
Whisk the wet and dry ingredients together.
Pour into the donut moulds.
Bake on 180 degrees Celsius for 12 minutes.
Remove and sit for 10 minutes.
Run a knife around the edge to remove from tray.
Mix topping (cinnamon and sugar) together in a bowl.
Place the donuts on a board and sprinkle with cinnamon sugar topping**

* If you don’t have these, useĀ  2 tbs of buckwheat and 1/4 cup of almond meal
** To help with the topping sticking you can quickly dip the top side of the donuts in a small amount of coconut oil (1tbs for all)

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