Description
Healthy baked beets donuts are gluten-free, eye-catching, and very tasty! There is no need for white flour and white sugar in this nutritious beets donuts recipe. Beets donuts would make a great snack, breakfast, or even brunch!
These baked beets donuts are easy to make; they do not require yeast, so they are incredibly time-saving. And instead of frying them in the quantum of oil, we bake them up in the oven.
Ingredients
- 1 medium-size beet/beetroot (peel the skin, cut and boil); or 1 cup boiled beets.
- 1 cup whole wheat flour
- ½ cup almond flour
- 1/3 cup of coconut sugar
- ¼ cup of butter or olive oil
- 1 – 2 tablespoons original maple syrup (I used 2)
- 1 egg (optional; you can make this without egg, I have made it without egg, and it was ok.)
- 2½ teaspoons of baking powder
- ¼ teaspoon salt
- ¾ cup soymilk or any other milk of choice (both dairy-free and dairy milk can work)
- ½ teaspoon vanilla extract
For the strawberry glaze:
- 1 cup chopped strawberries (This would make about ½ cup puree)
- ½ cup powdered sugar (you can make yours or use this low carb substitute.)
Instructions
- Preheat oven to 350, and grease donut pans, then set aside.
- Boil beet, cook till soft; use a fork to check its tenderness.
- Add all the dry ingredients (whole wheat & almond flour, sugar, baking powder, and salt) in a bowl, mix well with a spatula.
- Add the cooked beets, soymilk, egg, vanilla in a blender. Blend until smooth.
- Pour the wet ingredients into the dry ingredients, use a spatula to combine.
- Pour this dough into a piping bag, and pipe into the pans or just use a tablespoon to gently scoop it the greased pans.
- Baked for 12 – 15 minutes (or until a toothpick inserted is clear)
For the Strawberry Glaze
- Blend the strawberries. And add the powdered sugar and whisk well together.
- To glaze the donuts, take a donut and face it down on the glaze, remove, and then place on a parchment paper-lined cooling rack. Feel free to double dip, enjoy with friends and family! Repeat this until you glaze all the donuts. WATCH HOW I MADE THESE DONUTS BELOW:⬇️
Notes
Make this recipe vegan by not adding an egg, I have made this recipe without an egg, and it worked, however, I think egg makes it lighter and fluffier, which I love LOVE!
This recipe makes 16 small donuts; Check out these donut pans.
You can sure eat these donuts as they are; however, feel free to glaze it for extra deliciousness.
Remember to always add more sugar according to your taste.
Please note that you can’t roll this batter.
In the absence of a pipping bag, use a spoon to scoop the batter into the pan. (see my short video.)
The beets make take up 30-40 minutes to cook and become tender; be patient.
