Gluten-free peppermint mocha donuts with no sugar protein glaze (grain and egg free options)
A healthy recipe for peppermint mocha donuts topped with a no sugar protein glaze. This recipe is gluten and dairy free. Can be made grain and egg-free. Made with peppermint essential oil and instant coffee.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: makes 6 donuts 1x
Ingredients
Scale
mocha donuts
- 1/2 cup + 2 tablespoons hemp protein (2 1/2oz)
- 6 tablespoons raw cacao powder (1 1/2oz)
- 1 – 2 teaspoons instant coffee
- 1 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/3 cup coconut sugar (1 3/4oz)
- 1/4 cup nut or seed butter (we used sunflower seed butter)
- 1 egg or flax gel (1 1/2 tbsp flax meal with 3 tbsp water, sit to make a gel)
- 1/4 cup water
- 1/4 cup coconut milk
no sugar protein glaze
- 3 tablespoons brown rice protein powder
- 3 tablespoons arrowroot starch
- 2 tablespoons coconut butter, soften
- 5 –6 tablespoons water
- stevia to taste
- 2 drops peppermint essential oil
- 1 crushed candy cane for topping donuts
Instructions
to make donuts
- Pre heat oven to 350.
- Place dry ingredients into a bowl and stir together.
- Next add in nut or seed butter with egg (or flax gel).
- Stir together.
- Then add in water and milk.
- Stir until everything is combined.
- Batter will be light and airy, a bit sticky.
- Lightly grease donut pan.
- Either scoop batter into donut pan or pipe donuts.
- Bake donuts for about 15 minutes.
- Let donuts cool a few minutes before removing from pan.
- Remove donuts from pan carefully.
To make protein glaze
- Place all ingredients into a bowl and stir together.
- Adjust peppermint and stevia to taste.
- Drizzle protein glaze over donuts.
- Sprinkle with crushed candy cane.