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Raspberry & White Chocolate Donuts

May 20, 2016

 

 

Couldn't resist making a pink, girly donut using one of my favourite flavours, raspberry & white chocolate (yum!). 

 

I invested in a donut maker to make these but you can make them using a regular donut mould in the oven. If you're a big donut fan it is definitely worth investing in a donut maker though as in my opinion it really does make a huge difference to the end result. You can buy one HERE.

 

Like all of my donuts, these ones are gluten free too. If you don't mind upping the fat content a bit you could always fill them with a bit of extra melted white chocolate in the middle too (just push some extra stars or chocolate buttons into the middle before baking). Alternatively, slice in half & fill with some white chocolate Muscle Mousse for a cream filling!

 

Servings: Makes 9 mini donuts

Macros per donut: 

62kcal / 6g protein / 4g carbs / 2g fat / 1.7g fibre

 

Ingredients: 

For Donut:

40g coconut flour (I used one by Tiana from Holland & Barratt but this is also available in the baking aisle in large Tesco/Sainsbury/Waitrose stores). 

25g vanilla or white chocolate protein powder

60g Apple Sauce (I used Waitrose Essential Bramley Apple Sauce)

80g egg whites

1 whole egg 

1/2 tbsp cinnamon

1/2 tsp baking powder

50ml semi skimmed milk (or other milk of choice) 

 

To decorate:

1tsp vanilla or white chocolate protein powder

Drop of natural pink food colouring

2 tsp milk 

15g white chocolate stars (I got mine from the baking section at Sainsbury's)

 

Instructions: 

1. Preheat oven to 180c (or preheat donut maker as per instructions if using one). 

2. Place all donut ingredients in a blender & mix until thick.

3. Spoon mix into donut maker & cook for 3 minutes. If using a donut mould spray using 1 calorie cooking spray (such as Fry Light Butter Spray) & place in oven for approx 25 minutes. 

4. Meanwhile make up glaze (if it looks too thick/lumpy add a tiny bit of water but be careful it doesn't go too runny!)

5. Allow donuts to cool & glaze using a basting brush - top with white chocolate stars. 

6. Eat! :-)  

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