It's been a while since I've posted a recipe. So I figured, what's the best food to start up again? Donuts, of course.
I have this weird obsession with donuts and my goal in life is to make them as healthy as possible, but still taste good. Maybe when I master that, I will share my goodness (and by goodness I mean donuts) with the local folk.
So here are my sweet potato pie mini donuts. Gluten free, vegan, and maybe even paleo.
- 1 large sweet potato, cooked
- 1/4 cup gluten free oats
- 1/4 cup almond milk (or milk of choice)
- 1/2 - 1 cup almond flour (if you want your donut more gooey-ish, use less flour)
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cumin
- 1 egg white
- 1 tsp vanilla
- 2 drops of stevia sweetener (or 1/4 cup sugar)
- Handful of gluten free and vegan marshmallows
- Small drizzle of almond milk
- Some cinnamon for garnish
- Preheat oven to 350.
- Put all ingredients in a blender and blend until smooth. You can add more flour if you want your donut consistency to be thicker.
- Pour your mixture in a donut pan, your Baby Cakes Donut Maker, or a muffin pan (like I did, just make sure to not add too much batter in each cup.
- Let bake for 20-30 minutes until filling is cooked.
- Take out of oven and let cool.
- If using muffin pan, pop out your little cakes and let cool. After cooled, take a water bottle top and cut out the middle. (thanks Undressed Skeleton of this neat idea).
- Add marshmallows and milk in small bowl and microwave for 10-15 seconds or until melted (could take 30 seconds, but you want to make sure it doesn't burn, so only microwave for 10 seconds at a time).
- Dip the tops of your cooled donuts in marshmallow and let cool. Place in refrigerator for quicker hardening. The tops are still a little sticky, but that's okay! It's ooey gooey goodness.
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