Batter 2
Tbsp butter, melted 1 cup gluten free all purpose flour
2 scoops Bondi Protein Co. Strawberry Protein Powder
2 tsp baking powder
1 cup raw caster sugar
3 small-medium eggs
1/2 cup almond milk or any non-dairy milk of choice Icing
2-3 cups icing sugar
3 scoops Bondi Protein Co. Strawberry Protein Powder
2-4 Tbsp water
1 cup shredded coconut Batter
Preheat oven to 180ºC (356ºC).
Grease a standard sized donut pan with coconut oil. Set aside. Melt butter first and set aside to cool slightly. In a large mixing bowl, combine flour, protein powder, baking powder and sugar, mix to combine. Add eggs, milk and melted butter. Using a hand beater, beat mixture for 30 seconds until smooth and thick. Spoon batter into a piping bag fitted with a medium sized round nozzle and pipe one layer of batter into the donut pan. You can also carefully spoon the batter into the pan. Bake for 12-15 minutes or until lightly golden and the surface of the donuts springs back when touched. Cool in pan for 2 minutes. Carefully remove donuts, using a butter knife around the edges to help remove them. Place on a wire rack to cool completely. Icing While the donuts are cooling, make the icing. In a medium sized bowl, combine icing sugar and protein powder. Gradually add the water, mixing well after each addition until the icing is smooth and thick. Dip each donut into the icing, letting any excess drip back into the bowl. Place on wire rack to set slightly. Sprinkle shredded coconut over the icing.
Serve and enjoy!
Notes: Store in an airtight container, in the pantry or refrigerated, for 3-4 days.
Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12-15 donuts.
