These blender donuts are full of protein from quinoa, and frosting is colored with beetroot juice. And they are baked, so the nutrition value of these pretty donuts is high!
Protein Blender Donuts & Beetroot Frosting – vegan, gluten-free, dairy-free
This blender donut is actually really easy to make. I love baking recipes that allow you to throw the whole list of ingredients at once into a blender! I know some bakers out there will call me out for not weighing ingredients, or sifting dry, then blending wet.
But this recipe seems to get me, haha. It tolerates that I have no patience for such detours.
I want the recipe blended, baked and on the table as soon as possible with minimal clean up – one blender, a measuring cup and spoon! This recipe delivers on the easy factor, nutrition and flavor!
The both the quinoa and chickpea flours provide a good neutral base that pairs well with the strong vanilla flavor and sweet party frosting. The texture is quite heavy, cake-y, and yet high in nutrition.
How Healthy is Quinoa
The addition of quinoa to baked goods really increases the nutrition of a dessert that traditionally is just full of bleached white flour. By swapping in quinoa, the first plus is a boost in protein. But there are more nutritionally boosts by adding quinoa.
Quinoa is considered to be a superfood given its powerful nutritional profile.
For one, it is one of the few plant foods that offers a complete protein profile, all nine of the essential amino acids your body cannot produce. It is also high in fiber, iron, zinc, copper, thiamin and vitamin B6, potassium and magnesium, phosphorus, manganese and folate.
Quinoa’s nutritional profile is so respected that NASA scientists have been looking at it as a suitable crop to be grown in outer space.
This Blender Donut is Gluten-free
These tiny seed looks like a grain, but it is really as seed, so not only is this donut full of protein, it is also gluten-free!
Given the protein power in the donut, I decided the frosting must have an additional nutritional boost too. Enter the juice of cooked or jar beets. Or you can use beetroot powder. Either way, you’ll get pink! This frosting recipe is actually rather traditional and includes sugar, so if you want to remove sugar from this recipe, you could try a coconut butter glaze I love. I’ll post it on my Instagram post..
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Quinoa Vanilla Blender Donuts & Pink Beetroot Frosting
These blender donuts are full of protein from quinoa ahd chickpea flour, and the frosting is colored with beetroot juice. And they are baked, not fried.
- 2 cup powdered sugar
- 3/4 cup vegan butter melted
- 1/8 cup plant milk
- 1/2 to 1 tsp juice from cooked beets amount depends on color you want
- Prepare the flax eggs, and allow them 10 minutes to sit. Grease donut molds with coconut oil. Preheat oven to 350 F.
- I throw all my donut ingredients into my blender at once, and blend until just creamy; just as with pancake batter, don't over-blend or donuts will get rubbery.
- I pipe my donut batter into the rings of the mold using a cloth frosting bag, but you can also spoon it and level tops with the spoon. Fill about 3/4's high - see my preparation pictures to help you.
- Bake the donuts exactly 12 minutes or when you see cracking on top.
- Stir, mix or blend ingredients for the frosting. Cover bowl with a soaking-wet paper towel while you wait for the donuts.
- Allow the donuts to fully cool before removing them from the mold or they might break.
- Frost with knife, sprinkle and serve! I used
- Baking Time vegan sprinkles
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.