I baked these in
the oven in a donut pan (a simple nonstick Wilton donut pan (aff link) is my favorite).
Not exact matches
In an
oven, pour batter into your
donut pan 2/3 full and cook 8 minutes.
Using a plastic piping bag or spoon, fill the
donut pan 3/4 of the way and place
in oven.
Remove the
donuts from the
oven and let cool
in the
pan for a few minutes before turning out onto a cooling rack to cool further.
Remove from
oven and let cool for 5 - 10 min
in the
donut pan.
Roll the dough into log shapes and rest them into your
donut pan (I did not use a
donut pan, here you will see what they looked like before I stuck them
in the
oven, and how you might want to shape them), then sprinkle your toppings
Remove the
donuts from the
oven and let cool
in the
pan for a few minutes before turning out onto a cooling rack to cool further.
Ingredients: (Adapted from Alexandra Dawson, www.inmybowl.com) 6 TBS full fat organic coconut milk (use the one that comes
in a can) 6 TBS organic chia seeds 2 TBS organic ground flax seeds 1/2 TBS Braggs apple cider vinegar 1/2 cup Plexus 96 chocolate protein powder 1/3 cup organic raw cacao powder 2 tsp baking powder 1/4 tsp baking soda 4 TBS organic coconut sugar 1 medium rip banana, mashed 1/4 cup organic cold pressed coconut oil, melted 2
donut pans Makes 8
donuts Directions: Preheat the
oven to 350 degrees.
And I also like the simple process of making baked
donuts: you simply mix together all the ingredients, pour the dough into a
donut pan, bake
in the
oven, and then if you're
in the mood for it, add a topping to make things a bit fancier.
I couldn't wait to get a
pan of these chocolate chip
donuts in the
oven.