-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
DONUT
| 125g | spelt flour (@dovesfarm) |
| 50g | coconut sugar (@lucybeecoconut) |
| 1 | tbsp spirulina powder (@naturya) |
| 175ml | plant milk (I used coconut @rebel_kitchen) |
| 1 | tbsp lemon juice |
| 2 | tbsp agave syrup (@meridianfoods) |
| 35g | coconut oil |
| 1/2 | tsp bicarbonate of soda |
| 1 | tsp baking powder |
SPIRULINA GLAZE
| 3 | tbsp coconut oil (@vitacoco) |
| 0.5 | ripe banana |
| 0.5 | tbsp spirulina powder |
| 1 | tbsp coconut flour (@thegroovyfoodcompany) |
CAVEAT - I’M NO NUTRITIONIST OR DIETICIAN, AND PURELY USED THIS AS ITS A BEAUTIFUL AND NATURAL COLOURING! 😉⠀
THIS RECIPE HAS THE PERFECT AIRY CAKE TEXTURE, IS PLANT-BASED OIL FREE, GLUTEN FREE AND REFINED SUGAR FREE!
METHOD
- Preheat the oven to 180 degrees
- Mix together flour, sugar, spirulina, baking powder and bicarbonate of soda
- Stir in plant milk, agave, lemon juice and coconut oil
- Pour into donut moulds
- Bake for 8 - 10 minutes
- Leave out to cool whilst you make the glaze
- Blend together all glaze ingredients
- Dip 1 side of donuts into glaze
- Decorate with toppings of your choice (I used desiccated coconut, cacao nibs and spirulina powder)
- Serve with spirulina nicecream if you’re going all out!