@twospoons.ca shows you how to make vegan baked doughnuts that get topped with the classic PB & J combo!
For more delicious recipes by @twospoons.ca check out her blog here!
1 chia egg: 1 tbsp ground chia seeds, 3 tbsp filtered water
1/2 cup Vanilla Plant Protein
1/2 cup almond meal, leftover from making homemade almond milk, or store bought
1⁄4 cup maca powder
1/2 tsp baking soda
1/2 tsp baking powder
1⁄4 cup maple syrup
2 tbsp coconut oil, melted
1⁄4 cup unsweetened almond milk
1⁄4 cup soy yogurt, or other plant-based yogurt
1/4 cup all-natural peanut butter, plus more if needed
2 cups frozen raspberries
2 tbsp chia seeds
1 tbsp maple syrup, plus more if desired
the juice of 1/2 lemon
Preheat oven to 350F (175C). Begin by making your chia egg: add 1 tbsp ground chia seeds to 3 tbsp filtered water. Let thicken for at least 5 minutes.
In a large bowl, combine plant protein powder, almond meal, maca powder, baking soda, baking powder, maple syrup, melted coconut oil, almond milk, almond yogurt, chia egg, and a pinch of salt. Stir or use a hand mixer to combine until smooth.
Lightly spray donut baking pan with oil and scoop batter into each one. Bake for 15 minutes or until a toothpick comes out clean. Let cool slightly before popping them out of the tin, (otherwise they may break).
In a saucepan add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in maple syrup and lemon juice, then add chia seeds and mix to combine.
Continue stirring jam for 5-10 minutes, until raspberry jam thickens to desired texture. Add splashes of water if jam becomes too thick, or more chia seeds if you prefer a thicker texture. (FYI - the chia seeds will continue to thicken the jam over the next 30 minutes). Add more maple syrup for sweetness if desired.
Generously spread peanut butter and raspberry jam over donuts and serve.
*Note: Donuts will keep for up to 3 days, but best served fresh. Raspberry jam will keep in fridge for up to one week.