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Buckwheat Pronuts

Kasia
Gluten-free, dairy-free, nut-free, soy-free (optional), vegan (optional), vegetarian
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Decorating Time 5 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, British, European
Servings 5 Doughnuts
Calories 143 kcal

Equipment

  • Oven
  • Mixing Bowl
  • Mixing spoon
  • Doughnut Tray
  • Whisk
  • Spatula
  • Piping bag (optional)
  • Bain-Marie/Microwave

Ingredients
  

  • 40 grams Apple Puree
  • 80 grams Egg Whites Substitute: aquafaba
  • 60 grams Dairy-free Yoghurt Recommendation: alpro Greek style
  • 2 tbsp Maple Syrup
  • 40 grams Vegan Vanilla Protein Powder
  • 60 grams Buckwheat Flour Substitute: GF all-purpose flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 75 grams Vegan White Chocolate To decorate

Instructions
 

  • Pre-heat the oven to 160 °C (fan) or 180 °C (conventional)
  • In a mixing bowl, add in all of the doughnut ingredients (except the vegan white chocolate) and mix together
  • Once the ingredients have combined, whisk the mixture until it becomes light and airy
  • Use a piping bag or a spoon to place the batter evenly into the doughnut moulds
  • Bake for 20-22 minutes
  • Remove from the oven and leave to cool completely in the mould
  • To decorate, melt the white chocolate using either a Bain-Marie or microwave (10 second bursts, stirring intermittently)
  • Place the top of the doughnut into the bowl containing the chocolate and coat, shaking off any excess
  • Invert the doughnut (chocolate side should be on top) and shake slightly so the chocolate evens out
  • Leave to set and then enjoy!

Notes

  • Calories include chocolate topping
  • Store in an air-tight container for 5-7 days
  • Not suitable for home freezing
Keyword Buckwheat, Buckwheat Doughnuts, Buckwheat Protein Dougnuts, Doughnut, Doughnuts, Nut free, Pronuts, Protein Doughnut, Vegetarian