Paige from Citrine Kitchen here to let you have your cake and eat it too (or three)! By cake I mean all the nourishing and delicious (!!) treats! Shut the front door Susan. Real talk though, I got you.
As one might tell through a quick insta peek, I’m pretty obsessed with superfood donuts. Make them grain-free and throw in real ingredients that are actually nourishing as well as tasty? Yes. The other thing I love about this particular recipe (other than the Rasa of course!) is that it’s so versatile! You can literally swap out ingredients to fit your taste buds / gut-health requests etc (as you’ll see in my sub suggestions).
Oh, and just in case the idea of getting a donut mold or DIY holes is intimidating — I get it, trust me! — you can actually convert the batter into cupcakes, a cake, or even waffles (I’m also waffle obsessed!).
Cheers to tasty, Rasa-filled treats!
Makes about eight large donuts
- 1.5 cup blanched Tiger nut Flour (sub: almond flour)
- 1 cup cassava flour (sub: 3/4 cup coconut flour)
- 3 chia eggs (sub: reg eggs or flax if vegan)
- 3/4 cup coconut milk
- 1⁄3 cup melted coconut oil
- 1 tbsp lemon juice
- 1⁄2 tsp baking powder
- 1/3 - 1/2 cup maple (sub: monk / coconut sugar— but add 1/3 cup more milk)
- 2 tsp vanilla
- 3 tbsp Rasa OG (finely ground in a coffee grinder)**
- 1-2 tsp organic dried ginger powder
- Pinch or two of Himalayan salt
** if you don’t have a coffee/nut grinder — instead of using 3/4 cup coconut milk, switch it for 3/4 cup strong brewed OG Rasa!
- 1⁄2 cup melted cacao butter
- 3 tbsp maple syrup (add more if you prefer it sweeter— or a few drops of stevia works too!)
- 3/4 cup raw organic cacao powder
- 1 tbsp boiling water (add dash more if the glaze feels too thick)
- Optional garnish: Rose petals, cacao nibs, freeze-dried raspberries, lemon rind, or coconut sugar)
- Preheat oven to 350 degrees and grease your donut pan (or cake tin, cupcake mold etc) with coconut oil. (if it’s not a silicon mold, you want to ensure it’s very well greased as grain-free recipes have a tendency to be a little sticky!)
- Mix all dry the ingredients together in a large mixing bowl or food processor
- In a separate bowl beat the chia eggs (1tbsp chia seed per egg with 3 tbsp water), adding in the remaining wet ingredients once that’s combined.
- Pour the wet mix onto the dry, and mix mix mix.
- Using a spoon or piping bag, scoop the batter into your donut mold, filling each mold to around the halfway point.
- Bake for 15-20 minutes on the top shelf (give them a toothpick test at the 15min mark).
- Allow donuts to completely cool down before removing them from the mold.
- A perfect time to make the glaze (see below).
- Remove donuts from molds and start the decorating process.
- GLAZE away by either drizzling the glaze on top with a spoon or dipping the top of the donut into the glaze mix — and then immediately sprinkle with whatever garnish floats your boat.
- Place glazed donuts in the fridge for 5-10 minutes before serving.
- Store whatever you don’t eat in an airtight container in the fridge for 3-5 days, or freeze for future noshing (who are you anyway?!)
- Melt the cacao butter using a double boiler method or gently in a pan on the stove— but on super low heat as it burns quick!
- Combine the melted cacao butter with all the remaining ingredients and either blend in your food processor or with a whisk.
- How’s the texture? If it’s nice and smooth, like melted chocolate— you’r all set — if it’s really watery, add a dash more cacao powder.
- Allow the glaze to cool down for 3-5 minutes before glazing— this helps it thicken up a bit!
Paige Gregor came on board as VP for New York’s first plant-based blended beverages, LuliTonix, in January of 2013 after shifting gears from a career in the independent film industry. Having always had a deep passion for creating superfood smoothies and innovative raw food recipes at home, Paige has since immersed herself wholeheartedly into the wellness industry as a self-trained chef, recipe developer, holistic coach and small-business entrepreneur with a specific focus on nourishment through food and the balancing-act of self-care. Through collaborations on events, retreats, and movements like Goddess Brunch and Mindful Morning, the seedling for her own passion project blossomed into Citrine Kitchen— an online lifestyle platform combining the concepts of mindfulness and joy through food, with original, healthy recipes to inspire a lifetime of abundance. Follow Paige on Insta @citrinekitchen