I was never a fan of donuts because they were filled with all things white and void of any nutrients like sugar, flour and fat!
Yes, I know….I’m one of the few Canadians that doesn’t like donuts – given that there’s a Tim Hortons on almost every corner.
My mission was to create a healthier version rich in fiber, taste and nutrients and vegan too, so I created these with Niagara grapes!
Hope you enjoy these as much as I have – for breakfast, snack or dessert!
Ingredients:
Makes about 15
1 cup almond flour (I used left over almond pulp from making my nut mylk)
1 cup organic spelt flour
1/2 cup coconut sugar
1/3 cup + 1 tbsp tapioca starch
1 tsp baking powder (aluminum free)
1 1/4 cup almond mylk
1/2 cup sunflower oil (or half olive oil and half melted coconut oil)
rind from 1 fresh lemon
1 tsp pure vanilla extract (no alcohol)
1 cup Concord grapes
Directions:
- Preheat oven to 350F and grease a donut making tray of 6 or 12.
- Mix flours, sugar, starch and baking powder in a large bowl and place to the side.
- Whisk almond mylk, oil, vanilla and lemon rind in a medium bowl and pour wet ingredients into dry ones.
- Add grapes and gently fold so the grapes don’t break open.
- Place in prepared donut tray and bake for 20-25 minutes.
- Remove from oven and let cool 10-15 minutes. You might have to use a knife to gently remove them from the tray. Place on a small grill until completely cooled.
- I made 2 types of no sugar icings: 1 tbsp lemon juice and 1 tbsp B-Powered by https://beekeepersnaturals.com or 2 tbsp wildflower honey from them. I also used their Superfood Cacao Honey for the “chocolate” icing and sprinkled bee pollen for the added amino acids, vitamins and minerals!
