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.
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 ¾'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.