Super Veggie Baked Donuts

These have 3 different veggies packed in here, and the taste is incredible! I'm serious; you'll be shocked at how good these are, and the best part is that kids love them. They are fluffy, keep well and are perfect for busy morning breakfast or school snacks. There's no nuts, making them safe for school and for those with nut allergies.

Healthy fluffy veggie donuts

Yields 12-16 donuts

Veggie Donuts Your Kids Will LOVE:

Ingredients:

1-1/4 cup raw spinach

1 cup cooked green lentils

1/2 cup cooked carrots, pureed

1/2 cup unsweetened applesauce

2 eggs

4 TBSP maple syrup

4 TBSP avocado oil or algae oil

4 TBSP any nondairy milk

1 tsp pure vanilla extract

1-1/3 cup gf flour

3 TBSP arrowroot flour

2 TBSP cacao powder

3 TBSP chocolate protein powder* optional

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

Sprinkle of sea salt

optional: mini dairy-free chocolate chips for topping

Directions:

1. First off, cook the lentils by boiling in water and simmering 20 min or according to the package instructions. Drain then let cool.

2. Preheat oven to 375F, and grease silicone donut pans (these are the best for super easy removal and clean-up!!)

with avocado oil or oil of choice. Here's the ones I use, and they are under $10.

3. Place the wet ingredients in a blender, and blend until smooth. Next, pulse in the dry ingredients.

4. Pour into pan, topping with mini nondairy chocolate chips if desired (note: I use coconut-sweetened ones when I can and that’s how the recipe stays refined-sugar-free or omit) If desired.

5. Bake for 17-19 min or until an inserted toothpick comes out clean and enjopy your delicious veggie donuts!

*This is the one I used because it bakes the best out of the zillion protein powders I have tried, but you can omit and use extra cocoa or cacao powder instead if desired.