Ingredients
- For the donuts -
- 180g rolled oats
- 100g pecans or walnuts (or a mixture)
- 1 teaspoon cinnamon
- 1 teaspoon gingers
- ¼ teaspoon ground nutmeg
- 90g pumpkin puree
- 100g dates, soaked in warm water for 10 minutes
- 2 dessertspoons Linwoods Hemp Protein+ with Flaxseed, Bio Cultures, Vitamin D & Co Enzyme Q10
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup or coconut nectar
- 1 teaspoon vanilla extract
For the cinnamon glaze -
- 20g cacao butter
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons thick natural/dairy-free yogurt
Instructions
- First make the doughnuts: Place the oats and nuts in the food processor first and pulse until they have broken down.
- Now add the remaining ingredients and process until the dough comes together. Divide this between a doughnut pan - should make 5 or 6. Line it with cling film first - it helps to get them out! Freeze for 30 minutes.
- For the cinnamon glaze: Place the cacao butter in a heat proof bowl and place over a pan of simmering water until just about melted.
- Add the almond butter, maple syrup and cinnamon and allow to fully melt then remove from the heat and leave to cool for 10 minutes then whisk in the yoghurt.
- Place each donut on a wire rack then spoon the glaze over to almost cover. Sprinkle with pecans then allow them to set for at least 15 minutes - then enjoy!
- Keep in a container in the freezer for up to 2 weeks.
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