Chocolate Pronuts With A PB2 Glaze
Donuts don’t always have to be a guilty pleasure, I promise! When I first went gluten and dairy free over a year ago, the one treat I missed the most was donuts — they were the food I seldom enjoyed but thoroughly loved. When I came across this recipe from BG Bakes, I HAD to try it.!
Not only are these donuts gluten & dairy free, they’re full of protein. (Protein + Donuts = Pronuts …get it?) These babies won’t leave your hands dry and crumbly — they’re moist, flavorful and DELICIOUS.
Take a stab at making these! You won’t regret it.
Here’s what you’ll need:
- ½ cup gluten-free all-purpose flour
- ⅓ cup natural cocoa powder
- ¼ cup vanilla egg white protein powder
- 2 tablespoons ground flaxseed
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup warm water
- ½ cup agave nectar
- ¼ cup light olive oil
- 1 teaspoon vanilla extract
- Cooking spray
- Donut or mini donut pan
- Wire cooling rack
Here’s what you’ll do:
- Pre-heat oven to 375 degrees and grease up the donut pan.
- In a large mixing bowl, combine your dry ingredients (flour, cocoa, protein powder, flaxseed, baking soda and salt) and whisk well!
- In a separate bowl, combine the liquid ingredients (warm water, agave nectar, olive oil and vanilla) and mix well (so that the agave nectar has dissolved into the warm water).
- Add liquid ingredients to dry ingredients and mix until batter is smooth and thick. Make sure there are only little clumps remaining — the less the better!
- Evenly spoon batter into prepared donut molds; bake for 8-10 minutes or until cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack and let sit for 10 more minutes. After donuts have cooled, top with PB2 glaze! (ingredients and instructions below!
For the PB2 Glaze:
- 2 teaspoons confectioner’s sugar
- 2 tablespoons PB2
- 1 tablespoon vanilla egg white protein powder
- 2 tablespoons unsweetened vanilla almond milk
Combine ingredients in a small mixing bowl and whisk until smooth. Spread over pronuts and enjoy!
Leave a comment (or love note) below and let me know if you like the recipe!
The Busy Bee