INGREDIENTS
2 scoops SHREDZ Chocolate Protein powder 3/4 cup almond flour 3/4 cup whole-grain flour ½ tsp baking soda 1 tsp baking powder 1/2 tsp ground cinnamon 3 tbsp unsweetened cocoa powder 3 tbsp Stevia ¼ cup liquid egg whites 1 tbsp coconut oil 1/3 cup water Icing: 4.5 oz tofu 1/4 cup fresh or frozen raspberries 1 tbsp unsweetened almond milk 1 scoop SHREDZ Vanilla Protein powder 2 tsp Stevia INSTRUCTIONS 1.Preheat oven to 325 F. 2.Mix first eight ingredients together in medium mixing bowl. Add egg whites, coconut oil, and stir until well combined. 3.Spray a mini donut pan with non-stick spray. 4.Fill each mold 1/2 full with batter using a plastic bag to “pipe” in. 5.Bake for 8 minutes. 6.Remove from pan and cool. 7.Break apart the tofu and place in a food processor with all other ingredients except protein powder. Process until smooth. Once smooth, add the protein powder and process until combined. 8.Spoon or pour icing onto donuts. |