The ultimate donut pie is the dessert you won’t regret making! Being on a healing journey doesn’t have to mean giving up the treats, just making them differently does. This ultimate donut pie is grain-free and sugar-free. They are rich in protein, healthy fats, and flavor!
Donut Ingredients:
1 1/4 cup almond flour
1/4 cup tapioca flour or 2 tbsp coconut flour (I used tapioca)
1 tsp baking soda
1/2 tsp salt
1/4 cup grass-fed collagen or your favorite clean unsweetened protein powder. (Not bone broth-the taste after cooking is not pleasant)
2 free-range organic eggs
1 tsp apple cider vinegar
1/3 cup unsweetened organic yogurt (I used coconut yogurt)
1 tsp vanilla extract
2 heaping tsp liquid stevia
Mix the dry ingredients in a mixing bowl and the wet ingredients in another mixing bowl. Combine the two.
Place the donut mix in a ziplock bag and cut a hole from the corner. This makes for easier dispense. Fill your donut baking dish to the top. (Makes 6) I made these extra full so there was a layer of donut at the bottom for the berry filling.
Bake at 350 for 12-14 minutes.
For the Icing:
1/2 cup organic palm shortening
2 tbsp organic coconut oil
1 tsp vanilla extract
4 tbsp tapioca flour
1/4 cup stevia-sweetened protein powder I used (unsweetened collagen powder)
Directions:
With a hand mixer, mix all the ingredients together until smooth. Taste to make sure sweet enough. Add in extra stevia for more sweetness.
Let the donuts cool before icing them.
For the Berry Sauce: Final Step
In a small saucepan simmer, 1 cup frozen or fresh organic berries over low to medium heat for about 20 minutes. Let cool then pour in the middle of the donuts.