Oil-free, Gluten-free, Plant-Based
You wake up and think you should have a green smoothie, but you really just want a donut.
I say have the donut.
Yes, I am serious.
Turn that green smoothie into a donut. It sounds crazy, but you will be pleasantly surprised!
The pineapple flavor comes through in these donuts. This is such a great way to get the kids to eat their greens and fruit for breakfast, and they won’t even notice.
These are also a fun treat for St. Patrick’s Day. Although it is hard to tell from the picture, the green is very visible on the bottom of the donut. To increase the green color, add an additional ½ to 1 cup of spinach.
Makes 8-12 donuts depending on donut pan size
2 cups oat flour
1 cup pineapple, fresh, frozen, or canned
1 cup spinach
¼ cup maple syrup
2T non-dairy milk
1T lemon juice
1 tsp vanilla extract
1 tsp baking soda
Preheat oven to 350°
A non-stick donut pan will give you the best results. You may spray your pan if you are afraid they will stick, but it isn’t necessary. Once the donuts are one baking, you can easily remove them by sliding a rubber spatula around the edges and lift them out of the pan. A silicone donut pan will work well here too.
In a food processor, combine the banana, pineapple, spinach, maple syrup, milk, vanilla extract, and lemon juice. Blend until smooth.
In a large bowl, whisk together the oat flour and baking soda. Pour in the wet ingredients from the food processor and mix until everything is combined.
Using a spoon or a piping bag, fill each donut cavity about ¾ full. Bake for 15-18 minutes.
Allow to cool.
Store any leftover donuts in the refrigerator.
Go ahead and have that donut!
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