Lots of people say they like donuts because there’s something special about cakes with a hole in the middle. However, I think donuts arespecial because they are in the perfect snack size, are often cinnamony and often associated with fond childhood memories.
When I was in kindergarten, I’d often ask my parents for money so I could buy a donut from the school canteen as an afternoon treat. Little did they know… the donut would be my actual lunch. I’d walk up to the canteen, stand on my tippy toes because I was too short for the counter and get a donut that was as round and big as my face.
Alas, the experience of buying a large donut isn’t the same now that I’m 20+ years older. Instead, I went into the kitchen and created a ‘healthier’ and cruelty free version of those donuts that children love. You could probably even have this for breakfast!
I’ve tried various combinations of this recipe until I found a combination that was fluffy, not too heavy but satisfying. Buckwheat and oats make the donuts relatively light, compared to almond flour. The almond butter, cinnamon vanilla bean powder give character to the donuts.
Above all, the special ingredient in these donuts is the coconut. If your food processor mixes the donuts well enough, the desiccated coconut stabilises all of the other ingredients and allows the donuts to stay fluffy. And the coconut butter in the icing gives it some taste rather than the typical coloured sugary frosting on typical donuts.And you know what? The other day, I discovered that one of my favourite coconut companies Niulife is just up the road from me! Niulife have been making coconut products for 20+ years, way before coconut was identified as a superfood. To me, that means they are not into fads but are in it for the long run. Niulife‘s products are certified organic AND fair trade! Win win! Coconut is such an important ingredient so I’ll shed some light about the ins and outs of the coconut industry in my future posts.
Meanwhile, I hope you enjoy the recipe!
This post was sponsored by Niulife and contains affiliate links. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Raw vegan cinnamon donuts with a fruity pink frosting
- 2 cups mixture of buckwheat and oats
- 1 cup desiccated coconut
- 1 cup dates, soaked in water overnight
- ½ cup almond butter
- 1 tbsp ground cinnamon
- 1 tsp vanilla bean powder, or to taste
- Pinch any good-quality salt
Raspberry and pomegranate frosting
- Pomegranate arils, shredded coconut, dried fruit (blueberries, goji berries), nuts, seeds etc
- The night before, soak the dates for the donuts in enough water to cover.
- For the donuts: Add buckwheat and oats to a blender and whizz until it forms a fine flour. Drain the dates. Add all ingredients to a food processor and whizz until it is well combined. The mixture should be moist to the touch. If it is too dry, add some water then whizz again. If it is too moist, add some more coconut and whizz again. Lightly press into a donut pan or gently form into donut shapes. (Tip: the gentler you are with the mixture, the fluffier your donuts will be!)
- For the frosting: Over a double boiler, gently melt the cacao butter and coconut butter. Add the raspberry puree and juice until well combined.
- If you used a donut pan, remove each donut from the pan. You may need to use a knife to dig them out. Quickly spread the icing on each donut and decorate with 'sprinkles'
- Enjoy immediately or set aside in the fridge in an airtight container until ready to serve.