For the Doughnuts
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 2 tbsp. Hemp Yeah! Plant Protein Blend – Chocolate
- 1/2 cup cacao powder
- 1/4 cup Manitoba Harvest Hemp Hearts
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 banana
- 1 tbsp. Maple Syrup
- 1/2 cup almond milk
- 1 tsp. vanilla extract
For the Icing
- 3/4 cup coconut cream
- 1 tsp. Vanilla extract
- 1 tbsp. Hemp Yeah! Plant Protein Blend – Vanilla
- 1 tsp. Maple Syrup
- Begin by adding the sorghum flour, brown rice flour, Hemp Yeah! Plant Protein Blend – Chocolate, Hemp Hearts, cacao powder, baking soda and baking powder to a medium sized bowl. Stir to combine.
- Meanwhile, in a blender, add banana, maple syrup, vanilla extract and milk. Pulse until smooth and then pour into the flour mixture.
- Stir the batter until it is smooth and fully incorporated and then gently spoon into a doughnut pan, filling each until it is level with the surface of the pan. If you don’t have a doughnut pan, feel free to drop into muffin tins as well. (They were just as tasty when I tried them as cupcakes instead of doughnuts!)
- Bake in the oven, preheated to 350 degrees Fahrenheit, for 10-15 minutes, or until doughnuts are firm to the touch. Do not over bake, as they will dry out too much.
- While the doughnuts are baking, prepare the icing. From a refrigerated can of coconut milk, scrape out 3/4 cup of coconut cream and add it to a medium sized bowl. Add vanilla extract and Hemp Yeah! Plant Protein Blend – Vanilla as well as maple syrup. Use an electric mixer to beat at medium speed until icing turns into a thick, whipped consistency, similar to buttercream icing. Put the icing in the fridge until you are ready to use it.
- When the doughnuts are done, take them out of the oven and run a knife around the edge of each one. Allow them to cool in the pan for 4 – 5 minutes, and then turn onto a cooling rack. Leave the doughnuts to completely cool before icing them.
- When the doughnuts are fully cooled, use a spatula to spread the icing onto each one, and garnish with cacao or finely chopped chocolate pieces if you prefer.
- Store in the fridge for up to 3 days (or as long as you can make them last!)
Recipe courtesy of Laura Peill from chronicles of passion.