Who doesn't think the idea of having breakfast or snacking donuts is irresistible? With this recipe you can do it in a healthy way and with a much more positive nutritional value than that of processed donuts. These vegan donuts are pumpkin based, and trust me it tastes amazing.
Healthy ingredients
We have decided to use two types of flours , but you can use only one if you prefer. In the case of oatmeal, if you can't find it in any store, you can create it yourself by grinding the oatmeal flakes. It will also be cheaper than buying it made.
About the milk, the recipe is made with coconut milk and we assure you that you will not notice the taste. If you prefer, you can change it for soy or almond, which will give it a special touch as well. The sense of using the coconut is to add a little good fat, since the recipe hardly contains.
Each individual donut contains 150 calories , 5.9 grams of fat (4.3 grams saturated), 2.2 grams of fiber and 3.2 grams of protein.
As we always tell you, we hope to see your results on our social networks like Instagram !
Ingredients
- 1/4 cup of pumpkin puree (65 gr)
- 1/2 cup + 2 tablespoons of buckwheat flour (75 gr)
- 1/2 cup + 2 tablespoons of oatmeal (80 gr)
- 1/2 teaspoon of baking soda
- 1/2 cup canned coconut milk (125 ml)
- 1/4 cup brown sugar or brown sugar (50 gr)
- 1 and 1/2 teaspoons of apple cider vinegar
Preparation
Start by heating your oven to 200º C.
Add the flours, the brown sugar and the baking soda. Stir well.
Also add the coconut milk, the pumpkin puree and the vinegar and continue stirring until there is a homogeneous mass.
If you think your molds are non-stick and the mixture may stick, grease them with a little coconut oil.
Pour the mixture into the molds. It will give you 6 servings.
Bake them for about 15 minutes, making sure they don't burn. When they are golden brown, remove them from the oven and let them cool before removing from the mold.
