1 minute read
Try Tina’s Chai Spiced Donuts with
Tina Gravalos is a Certified Nutritional Practitioner (CNP), and a Registered Nutritional Consulting Practitioner (RNCP), who graduated with honours from the Institute of Holistic Nutrition.
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Tina is also the founder of Tina Gravalos Holistic Wellness which is a multifaceted wellness company with the focus on one-on-one nutrition coaching, community programs and more.
@tinagravalos www.tinagravalos.com
Ingredients
1 cup oat flour ½ cup coconut flour ¼ cup + 1 tbsp coconut sugar Pinch of sea salt 1 tsp baking powder 3 ½ tsp ground cinnamon 2 tsp ground cardamom 1 tsp ground ginger 1 tsp ground allspice 1 tsp ground nutmeg ½ tsp ground cloves 2 eggs 1 cup oat milk 2 tsp pure vanilla extract Coconut oil for greasing donut trays
Cinnamon Infused Coconut Butter Drizzle: Heaping ¼ cup coconut butter ¼ cup oat milk 1 tsp pure vanilla extract ½ tsp ground cinnamon
Instructions
Preheat oven to 350 F. Using silicone trays, grease each donut mould with coconut oil. I have silicone trays that each make 6 donuts. In a large bowl, add in oat flour, coconut flour, coconut sugar, sea salt, baking powder, all ground spices and mix until combined. In a small bowl, add the eggs and whisk. Add in oat milk and vanilla extract and mix until well combined. Add the egg mixture into the dry ingredients and mix until everything is combined. Fill each donut mould and then put them in the oven. Bake for 23-25 minutes or until you can insert a toothpick and it comes out clean. Let donuts cool for 10-15 minutes. Using a spoon, drizzle the coconut butter mix on top of the donuts.
For the cinnamon infused coconut butter drizzle: In a small saucepan, over very low heat, add the coconut butter, oat milk, vanilla and cinnamon. Stir until the coconut butter is melted and it thickens up like an icing. You might need to add more liquid if it’s too thick.
Store in an air-tight container for 3-4 days.
Makes 7 donuts | Prep time: 10 minutes | Cook time: 23-25 minutes
