Serves 6-8 Donuts
Prep time: 10 minutes
Cook time: 10 minutes
Nutritional Information per serve:
Energy: 170 calories
Fat: 8g, 1.3g sat fat
Donut mixture (Ideally using a donut tin)
Extra virgin olive oil spray
2/3 cup wholemeal flour
1tsp baking powder
¼ cup maple syrup
3 tbsp extra virgin olive oil
¼ cup soy milk
1 tsp vanilla extract
¼ cup Biscoff spread
¼ cup artificially sweetened sugar
5 tbsp soy milk
Lotus biscoff biscuit crumbs for garnishing
Preheat oven to 160C fan forced and lightly grease the donut tin with olive oil spray.
Add dry ingredients to a mixing bowl – Flour, protein powder and baking powder and whisk to combine.
Add in the wet ingredients – Maple syrup, oil, milk, egg and vanilla extract and stir until smooth with no lumps. Do not overmix as it will compromise the donuts texture.
Use a spatula to direct all ingredients into a snap lock bag. Seal the bag and cut a very small hole in the bottom of the bag so that you can pipe the mixture into the donut tin until 2/3 full. Piping creates a rounder edge than spooning the mixture into the pan.
Cook donuts for 10 minutes or until a skewer comes out clean. Let the donuts cool on the stovetop before transferring to a drying rack.
Whilst waiting for the donuts to cool, prepare the glaze.
Using a small mixing bowl, place the BISCOFF spread into the bowl and place into the microwave for 30 seconds or until melted. Mix until all the same consistency.
Combine the sugar and milk to the mixture and stir well until all combined.
Once donuts are cool, dunk each donut into the mixture fully immersing them into the frosting to cover the top of the donut. Repeat for all donuts. Garnish each donut with BISCOFF biscuit crumbs. Enjoy!