Recipe creation by @panaceas_pantry
Vanilla Bean and Nutmeg Donuts with Lime & Matcha Green Tea Frosting
Vegan. Gluten free. Refined sugar free. Paleo friendly.
¼ cup banana flour
½ cup brown rice flour
¼ cup sorghum flour
½ t baking powder
1/8 tsp good-quality salt
2 tsp vanilla bean powder
Pinch ground nutmeg
¼ cup coconut sugar
½ teaspoon apple cider vinegar
1 tablespoon chia seeds
3 tablespoon water
1/3 cup oil (we used a mixture of coconut oil and rice bran oil)
1/3 cup rice malt syrup
½- 1 teaspoon Greenwild Culinary Matcha powder
½ -1 teaspoon fresh lime juice
2 teaspoon rice malt syrup
- Preheat your oven to 170 degrees, fan forced.
- In a little bowl combine the chia seeds and water, and set aside to thicken for 5 minutes
- In a second little bowl, combine nut milk and vinegar. Set aside to thicken (and form a 'butter' milk)
- In a large mixing bowl sift all the dry ingredients then mix well
- Once the milk and chia seeds have thickened, combine all the wet ingredients in a medium bowl and mix thoroughly
- Pour the wet mixture into the dry, and mix until combined. Do not over mix.
- Spoon mixture into your donut pan (there is no need to grease the tin). It should make around 10 mini donuts or 6 large ones.
- Bake for 15-18 minutes, or until you can insert and remove a clean skewer
- Allow to cool for 5 minutes before transferring to a cooling rack
- To make the frosting; combine all ingredients in a bowl and whisk until smooth. Make sure you taste this (starting with less Matcha and increasing to your liking), and adjust any flavours to your liking (note: The frosting will taste ALOT less intense when on the donut – so don’t be too shy with Matcha). If the mix becomes too thin make sure you add more coconut yoghurt.
- Dip donuts in the frosting, and serve with chopped coconut chips.
- Store in an airtight container, in the ridge, for 3-4 days, but best consumed straight away
Note: for the white donuts we simply added the matcha to the donut dry mix, rather than the frosting mix