MATCHA PROTEIN DONUTS with TAHINI MATCHA GLAZE

Ever since feasting at Nutie Donuts in Sydney, I’ve been obsessed with donuts! So I put my creative cap on and whipped up these babies!Matcha is a very acquired flavour but I LOVE it – not to mention all its health benefits too! So if you love matcha too, then this one’s for you! 

I tried to make them as healthy as possible because I need heaps of volume to feel full & there’s something very satisfying with being able to eat 3 donuts instead of just one (if anyone can relate) 

 

Here is the recipe:

 

MATCHA PROTEIN DONUTS with TAHINI MATCHA GLAZE

(gluten-free, refined sugar free, oil-free, macro-friendly)

 

Makes 4 donuts (per donut: Cal 157, P: 10g, F: 7.7g, C: 10.8g)

 

INGREDIENTS:

Donuts:

Wet:

Dry:

 

Tahini Matcha Glaze:

 

METHOD:

1. Preheat the oven to 160 degrees Celsius.  Spray your donut tin with non-stick spray if it isn’t silicon like mine.

2. In a bowl, make the flax egg by mixing the flax & water. Set aside for 5 mins to thicken.

3. In a large bowl, combine the dry ingredients until homogenous

4. Once the flax-egg has formed, mix in the remaining wet ingredients

5. Add the wet mixture to the dry until a thick batter forms

6. Divide the batter evenly into 4 donut holes

7. Bake the donuts for 15-20 minutes until slightly firm and a knife inserted comes out almost clean. The donuts will feel very soft when you first remove it, but will firm up once it cools down.

8. Make the glaze by mixing together all the ingredients & a dash of water until a glaze consistency

9. Dip the donut into the glaze

10. Decorate with toppings: I used @blissfitfoods peppermint granola & dessicated coconut 

 

*Warning: these donuts may look grainy as they come out the oven, but trust me, once they cool, they are so moist and don’t taste grainy at all! Happy baking 🙂