No one can turn down a donut, especially when they're vegan, gluten free and coffee flavoured! These incredible Coffee Crumb Donuts, created by the talented Amy Lanza, take less than 20 minutes. Although the don't count as one of your five a day, they're perfect for a quick nibble or dessert after dinner!
Makes 8 donuts
- 200g plain GF or non-GF flour
- 1 tsp espresso coffee powder
- 1 tsp baking powder
- 120ml oat or almond milk
- 60g maple syrup
- 40g sunflower oil
- 1 pack Coffee Oat Muffin Protein balls, chopped small (about 1/8th)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 30g oats
- 100g chocolate
- 1 pack Coffee Oat Muffin Protein balls, chopped very small
- Preheat the oven to 160Fan/180*C and grease 8 silicone donut holes.
- Add the flour, espresso and baking powder together. Now whisk in the milk, maple syrup and oil until thick and smooth. It will be a thick batter. Spoon into a piping bag.
- Pipe the dough into the donut holes and smooth over the top. Press in the small pieces of protein ball and bake for 12-13 minutes until risen and fluffy.
- Allow to cool for 10 minutes in the donut holes and then cool fully on a wire rack.
- Meanwhile, add 1 tbsp coconut oil to a fry pan and add the oats. Toast for 2 minutes, add 1tbsp maple syrup and stir well before stirring in the chopped protein balls. Stir and cook for another 2 minutes and remove from the heat.
- Melt the chocolate and stir in the remaining 1 tbsp coconut oil and 1 tbsp maple syrup until silky and glossy.
- Dip each donut into the chocolate and then sprinkle over the crumble topping. Allow to cool and store in an airtight container for 3 days.