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Author Notes: A little savoury, a lot sweet. I love the combination of beetroot and thyme baked in to a sweet donut batter. —My Goodness Kitchen
roasted beetroot, almond meal, coconut sugar, flax or regular eggs, vegan butter, baking soda, thyme, sea salt
- 1/2 cup roasted beetroot, cooled and peeled
- 1 cup almond meal
- 1/2 cup coconut or unrefined sugar
- 2 flax or regular eggs
- 1 tablespoon melted vegan or regular butter
- 1/2 teaspoon baking soda
- 1 teaspoon finely chopped thyme
- 1 pinch sea salt
vegan or regular butter, coconut or unrefined sugar, ground cinnamon
- 1/2 tablespoon vegan or regular butter
- 2 tablespoons coconut or unrefined sugar
- 1 pinch ground cinnamon
- Preheat oven to 170 degrees C
- Grease or spray donut pan moulds or muffin moulds
- In a food processor, add donut ingredients beginning with the flax eggs and blitz until the batter is smooth and the beetroot is completely combined.
- Pour batter in to a spouted jug (it is super runny) and pour in to donut or muffin pans half way.
- Bake for 15 – 20 minutes. Remove from oven to cool slightly.
- In a small saucepan over low heat, combine glaze ingredients stirring until combined.
- Brush on glaze on to donut with a pastry brush or spoon over.
- This recipe was entered in the contest for The Best Thing You Ate This Year