Veggie Donut Bites
Last week we spent hours in the kitchen trying to develop vegan muffins….Er, we failed. Dismally. Instead, we accidentally created insanely delicious DONUTS! These vegetable and protein packed donuts have no added sugar and even though they have a shelf-life of a week, you’ll be lucky if they last the day.
These bites can be a healthy breakfast OR a tasty dessert. Gluten, dairy, and nut free, they work for a variety of diets (ketosis, paleo, low fodmap). High in iron and other minerals, they have protein and omega 3s. Crispy on the outside, rich and delicious on the inside. The best part? No one will be able to tell they are 50% vegetable!
If they miraculously last more than a day, store them in an airtight container. Be aware that they will lose their crispy quality after a day. While still delicious, they should be rolled in a blend of powdered sugar (add tapioca starch to reduce sweetness) or unsweetened cocoa powder to compensate for the lack of crisp.
- 2 cups shredded carrots
- ½ cup shredded cucumber
- ½ cup hemp seeds
- ½ cup coconut oil + extra for frying
- 1 tsp vanilla extract
- 1 cup flour (gluten-free blend or wheat)
- ¾ cup chocolate chips (Enjoy Life is our favorite!)
- 4 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (1 tbsp apple cider vinegar + soy/coconut/regular milk)
Making the dough
- In a food processor, combine carrots, cucumbers, and hemp seeds and process until smooth.
- Add vanilla extract and coconut oil, blend until fully combined.
- Sift remaining ingredients (excluding buttermilk) and add to wet mixture by hand or on low using a stand mixer.
- Once dry ingredients are fully incorporated, fold in buttermilk.
Frying the dough
- Form dough in to ½ inch balls, set aside.
- Heat coconut oil on medium heat in a saucepan, oil should be at least ¾ inches in depth.
- Check heat by sprinkling water over the oil, water should bubble and spit upon contact.
- Once desired heat is reached, drop balls one at a time in to oil. You can add multiple balls, they do not need to be spread out to cook properly.
- Stir lightly, until balls are a deep brown color, removing them via spoon right before the dough burns.
- Allow donut bites to cool (and finish cooking) on a paper-towel lined surface. Once they have cooled to a non-mouth burning temperature, they’re ready to eat!
Tips and Tricks
- You can use any wet ingredients, as long as the final product equals 2.5 cups. As this recipe does not have any added sugar, we suggest using a sweet vegetable in the mix! Zucchini, sweet potato, banana, squash, pumpkin, radishes, kohlrabi, parsnips and beets.
- Use a small diameter saucepan to use less coconut oil!
- As a finishing touch, roll cooled balls in powdered sugar blended with 50% tapioca starch or unsweetened chocolate powder.