Vanilla Cake Protein Donuts with Lemon Poppyseed Glaze (Collaboration with Botanica Health!)

I love donuts.
Everytime I travel, I always look up the best donut shop in whatever new city I'm in.
I don't mean to brag, but I'm a pretty good donut critique. 
I've proudly eaten many donuts in my days.
I don't care if it's going to make my tummy hurt. I just pop a digestive enzyme, and eat my freshly baked donut in pure happiness. Of course I wouldn't recommend eating food that doesn't agree with your body and just taking a pill to "fix" the problem.
I don't eat donuts every day of my life.
It's a treat, not a lifestyle.

But I didn't always enjoy my snacks or junk food. Especially when I first became a nutritionist in 2013. I lived my life by the 80-20 rule (80% healthy, 20% eating whatever you want), but I went basically 100% healthy and clean for almost a full year after I graduated and honestly, it kinda blew.. 

When I was in the diploma program at the Canadian School of Natural Nutrition, I was incredibly strict with all of the food I consumed. Almost everything I bought was organic, and anything with soy, gluten, dairy (with the exception of butter), high glucose fructose syrup, or sugar I avoided like the plague. I even got to the point that I knew so much about the nutritionally void soil in which all of our food grows in, knew all about the toxic ingredients that are in the pesticides and herbicides that is sprayed on all our the food.. That when I went to a grocery store and looked in the produce or meat isle, it made me anxious.

But after a few years of being graduated, living my normal life and not only hanging out with  nutritionist friends, I am able to dine out or eat junk food every once in awhile and love every minute of it; anxiety free. 

So as a donut lover, I'm very happy to have created these AND enjoy them without having to take a digestive enzyme, and feel guilt free. I've collaborated with Botanica Health to create these donuts, and I was so happy when they reached out and wanted me to work with their products! 

I've been a big fan of Botanica Health for years. 
They're Canadian and have an incredibly high company integrity which I love. You should read all about them here! Botanica Perfect Protein is a fermented and sprouted complete plant protein blend. It's packed with naturally occurring vitamins and minerals, antioxidants, healthy fats and fibre.

The ingredient list is super short and simple: Organic brown rice, organic quinoa, organic coconut, organic vanilla flavour. 

That's it! No added sweeteners. Not even stevia. 

I actually really enjoy the texture and flavour that the protein gives to the donuts. 
It tastes like vanilla cake! 
Ever wanted to eat cake for breakfast? Well here's your chance. 



For the donuts:
1/4 C Cup 4 Cup gluten free flour (or your favourite gluten free flour)
1/4 C arrowroot flour
1/2 C Botanica Perfect Protein
1 tsp baking powder
1/2 C coconut sugar
1/4 tsp salt
3/4 C cashew milk (can sub another dairy free milk)
3 tbsp coconut oil, melted and slightly cooled
1 egg, whisked

For the glaze:
1 C Swerve confectioners erythritol 
2 tbsp lemon juice
2 tbsp + 1 tsp cashew milk 
poppy seeds


Preheat oven to 350° and lightly spray donut pan. 

In a medium mixing bowl, mix together the gluten free flour, arrowroot flour, protein, baking powder and coconut sugar.  

In a small bowl, whisk together the cashew milk, salt, coconut oil and egg.

Add wet ingredients to dry, and pipe into your greased donut pan. 
(If you don't have a fancy piping bag, simply scoop the batter into a medium sized ziplock bag, seal, and cut off about 1.5 cm off the bottom corner.)

Bake for 14 minutes or until toothpick comes out clean. 

Let cool completely, preferably over night in the fridge (glazing the donuts straight from the fridge makes it easier to not crumble on you).

In a small bowl, whisk together the all ingredients for the glaze excluding the poppy seeds. Whisk until smooth, adding a little more cashew milk only if necessary for a smooth consistency. 

Flip the donuts and glaze the side that was in the pan. Gently dip them into the glaze and place on a wire rack. Sprinkle poppy seeds and/or lemon zest over glaze. 

Store in fridge for 3-4 days (but I doubt they'll last that long)


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