Serves: 6
Prep: 40 minutes Cook: 15 minutesLooking for a healthier, low FODMAP sweet treat? Our very creative Facebook friend Adriana has shared her delicious recipe for vegan doughnuts with a healthy twist!
| ingredients |
|---|
|
Buckwheat flour |
|
1 tsp baking powder |
|
2 tsp pea protein powder |
|
1½ 2 tbsp chia seeds |
|
3 4 tbsp warm water |
|
2 2½ tbsp brown sugar or stevia powder |
|
1 small banana |
|
1 1⅓ tbsp cocoa powder |
|
1 tsp ground cinnamon |
|
70% dark chocolate chips, optional |
|
Glaze optional: |
|
1 1⅓ tbsp icing sugar |
|
2 tsp cocoa powder |
|
½ tsp liquid (water, milk or lemon juice) |
Preheat oven to 180°C/356°F.
In a small bowl, combine ground chia seeds with water and set aside to soak for 10-15 minutes, or until they form a thick gel.
In a large mixing bowl, add all dry ingredients and stir to combine.
Using a fork, mash banana separately on a plate then stir through the chia seed mixture.
Combine banana and chia mixture with dry ingredients and stir until the mixture resembles thick pancake batter.
Spoon mixture into a well greased doughnut pan (if you don't have a doughnut pan, a muffin tin can be used instead).
Bake at 180 degrees for ~15 minutes.
Leave doughnuts to cool slightly before glazing or dusting with cinnamon-sugar (optional).
To make glaze combine all ingredients in a small bowl, then pour glaze on cooled doughnuts.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 698 Kj / 167 cal |
| Protein | 4.90g |
| Carbohydrates | 25.50g |
| Sugar | 10.30g |
| Total Fat | 4.70g |
| Saturated Fat | 1.50g |
| Fibre | 3.50g |
Looking for a healthier, low FODMAP sweet treat? Our very creative Facebook friend Adriana has shared her delicious recipe for vegan doughnuts with a healthy twist!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| Buckwheat flour | 100 g | 3.50 oz |
| 1 tsp baking powder | 5 g | 0.20 oz |
| 2 tsp pea protein powder | 10 g | 0.40 oz |
| 1½ tbsp chia seeds | 18 g | 0.60 oz |
| 3 tbsp warm water | 60 g | 2.10 oz |
| 2 tbsp brown sugar or stevia powder | 40 g | 1.40 oz |
| 1 small banana | 112 g | 4 oz |
| 1 tbsp cocoa powder | 16 g | 0.60 oz |
| 1 tsp ground cinnamon | 2 g | 0.07 oz |
| 70% dark chocolate chips, optional | 40 g | 1.40 oz |
| Glaze optional: | ||
| 1 tbsp icing sugar | 16 g | 0.60 oz |
| 2 tsp cocoa powder | 8 g | 0.30 oz |
| ½ tsp liquid (water, milk or lemon juice) | 2.50 g | 0.10 oz |
Preheat oven to 180°C/356°F.
In a small bowl, combine ground chia seeds with water and set aside to soak for 10-15 minutes, or until they form a thick gel.
In a large mixing bowl, add all dry ingredients and stir to combine.
Using a fork, mash banana separately on a plate then stir through the chia seed mixture.
Combine banana and chia mixture with dry ingredients and stir until the mixture resembles thick pancake batter.
Spoon mixture into a well greased doughnut pan (if you don't have a doughnut pan, a muffin tin can be used instead).
Bake at 180 degrees for ~15 minutes.
Leave doughnuts to cool slightly before glazing or dusting with cinnamon-sugar (optional).
To make glaze combine all ingredients in a small bowl, then pour glaze on cooled doughnuts.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 698 Kj / 167 cal |
| Protein | 4.90g |
| Carbohydrates | 25.50g |
| Sugar | 10.30g |
| Total Fat | 4.70g |
| Saturated Fat | 1.50g |
| Fibre | 3.50g |
FODMAP Assistant
