If you want to enjoy a tropical treat this summer, then you should try these tropical doughnuts made with Unicorn Superfoods tropicana superfood blend! It contains mango, papaya, passionfruit, pineapple and turmeric extract! (Instagram ad*)
I also added white chocolate chips to these as they complement the tropical flavours so well.
These are a great little treat if you don't want anything too heavy, but something a little bit more bite sized!
You can find the video on how I made this recipe along with lots more vegan friendly recipes here.
These doughnuts are egg-free, dairy-free and vegan-friendly.
- TROPICAL BAKED DOUGHNUTS -
Makes 9 doughnuts
You will need:
- 125g plain flour
- 100g caster sugar
- 1 tsp baking powder
- 10g Unicorn Superfoods Tropicana superfood blend
- 100ml oat milk
- 1 tbsp butter
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 100g white chocolate chips
Method:
1. Preheat the oven to 180°C and spray a doughnut tin with cooking spray.
2. In a bowl, combine the flour, sugar, baking powder and Tropicana Superfood Blend.
3. Melt the butter in the microwave for 25 seconds. Pour this into the dry ingredients along with the oat milk, flax egg and vanilla extract.
4. Whisk until well combined before adding 50g of the chocolate chips and dividing the mixture between the doughnut tin (the mixture should make 9 doughnuts).
5. Bake for 15 minutes until slightly golden.
6. Allow to cool a little before removing them from the tin and placing them on a cooling rack.
7. Once cooled, melt the remaining chocolate chips in the microwave in 25-second bursts, stirring in between until completely melted. Drizzle the chocolate on top of the doughnuts and enjoy!
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