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Wattleseed Raw Cinnamon Doughnuts


Doughnuts like you’ve never had them before. This afternoon treat is a nutty cinnamon blend, complemented with a hint of Wattleseed that goes perfectly with a cup of coffee. Not only are they healthy, raw and vegan, but you can be certain that this chowtime is one high in protein.

Makes 10



3/4 cup gluten-free oats
1/2 cup coconut flour
1/2 cup almond meal
12 Medjool dates, pitted
1 cup cashew butter
2 tsp vanilla extract
3 tsp ground cinnamon

2 tbs maple syrup



3 tbs cashew butter (or peanut butter)
3 tbs maple syrup
2 tsp ground cinnamon
1/4 cup raw cacao powder
1 tsp vanilla extract

1/2 cup coconut oil

Garnish (optional):

2 tbs crushed almonds
2 tbs crushed cashews
1 tbs ground cinnamon

1/2 tbs raw cacao powder



Blitz oats, coconut flour, almond meal and Wattleseed in food processor until oats are granulated. Add dates to mixture and process until combined.

Add cashew butter, vanilla, cinnamon and maple syrup and continue to process until all ingredients form a bound, dough-like mixture.

Tightly pack a greased doughnut pan with your mixture and set aside in freezer to become firm (approximately 30mins).

Meanwhile, combine all glaze ingredients except coconut oil in a bowl and stir to combine. Add the coconut oil and mix through briskly.

Once firm and set, gently remove your doughnuts from their mold and place on a baking tray lined with greaseproof paper. Drizzle doughnuts with glaze and place in freezer for approximately another 2 hours, or until glaze sets.

Combine garnish ingredients in a small bowl and sprinkle lightly on doughnuts when ready to serve.

Enjoy with a hot cuppa.



  Tagged: Nutrition, Recipes