our journey

Raspberry & Vanilla 'Pronuts'

POSTED: 12th May 2017

It’s Coeliac awareness week and we teamed up with the Lovely Ruth from nutritiously naughty https://www.nutritiouslynaughty.co.uk/raspberry-vanilla-pronuts/ to bring you some Gluten Free treats! Ruth makes amazing gluten free Recipes on her blog and Instagram and we couldn’t be happier with her Chocolate, Almond butter & Vanilla protein cake made using our Vegan protein powder.

Vegan Protein

Makes 12-15

INGREDIENTS

125g melted coconut oil

3 large eggs

100ml maple syrup

250ml unsweetened almond milk

1 tbsp cider vinegar

2 tsp gluten free baking powder

100g ground almonds

65g The Good Guru vegan vanilla protein powder

170g rice flour

125g fresh raspberries

To decorate:

50g cacao butter or coconut oil

45ml maple syrup

30g cacao powder

1 tsp vanilla extract

8g sachet The Good Guru Good Berries

METHOD

Preheat the oven to 170oc and lightly grease a 6 hole doughnut pan with coconut oil (if like me you only have 1 doughnut pan then cover the remaining batter with a tea-towel in between batches)

Mix the baking powder, ground almonds, protein powder and rice flour together in a large bowl

Add the coconut oil, eggs, maple syrup, almond milk and cider vinegar to a blender or food processor and pulse 2-3 times until everything is combined

Pour into the bowl with the dry ingredients then mix everything together until you are left with a thick batter

Roughly choc the raspberries before stirring them through the batter

Spoon the batter into the greased doughnut pan and bake for 18 minutes or until a skewer comes out clean

Leave the doughnuts to cool in the pan for a few minutes, then run a palette knife gently around the edges before placing them on a cooling rack to cool completely 

To make the chocolate icing simply melt the cacao butter or coconut oil in a bowl over a pan of simmering water

Remove the bowl from the heat then whisk in the maple syrup, cacao and vanilla (you may need to leave it to thicken slightly for a few minutes)

Gently dip the top half of each doughnut in the chocolate icing then sprinkle over the good berries sachet

Store in an airtight container

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