Earl Grey Donuts
No sugar, no oil, no eggs, no dairy. Is it possible to have a delicious donut with those restrictions? I'm here to prove it is! These vegan paleo donuts are fluffy, delicious and frankly, somewhat magical. Who knew healthy could taste so good?
Stock up on some organic Earl Grey (seriously, good tea makes such a difference and will really bring out the flavor). I'm a firm believer on never skimping on tea or coffee–you know, the necessities in life. At least for this twin mama/marathon runner! ;)
Not only is the flavor amazing, it's an easy and fast recipe making it the perfect accompaniment to tea for visitors or family popping over. Make your teatime or coffee morning elegant, nourishing and energizing with these healthy allergen-free donuts!
These aren't too "fragile" as long as they are baked to golden perfection and allowed to cool meaning they make an easy take-along to the office or school. Store them in a glass food container (no plastic, folks, c'mon!) or pretty cake box to delight your coworkers/secret crush/neighbor bud/whomever!
P.S. toddlers love these too but in my foolish experience, don't give it to them right before bedtime!/
Earl Grey Donuts
Paleo Vegan Grain-free
1 cup dates soaked in hot organic Earl Grey tea
1/2 cup almond butter
1/2 cup hot almond milk tea
1 tsp pure vanilla extract
1/4 cup organic arrowroot powder
1/4 cup organic coconut flour
1/2 tsp baking soda
sprinkle of sea salt
1/3 cup Earl Grey tea
1 scoop Vegan Vanilla Protein Powder
optional sprinkling of tea leaves
1. Heat hot water, add 1 tea bag and soak dates to soften while preparing the rest of the recipe.
2. Heat almond milk, add another tea bag/loose tea and let steep to make the "almond milk tea". Remove the tea bag after 3-4 minutes.
3. Place all ingredients in the food processor, making sure to strain dates or remove them from the hot tea. You may reserve this tea for the frosting, or start with fresh tea.
4. Puree all ingredients until pretty smooth. Spitz donut pan with avocado oil spray or coconut oil and divide mixture into 8 donut slots.
5. Bake for 16-18 minutes until golden and let sit on a wire rack to cool 5-10 minutes. Carefully de-pan; I found using a rubber spatula to carefully ease them out works best.
6. To "frost", whisk protein powder into 1/3 cup of the cooled leftover date tea or a fresh 1/3 cup of cooled tea. Drizzle or frost as desired and optionally sprinkle on loose tea leaves but use them sparingly as it can get bitter easily!