35 minutes, 10 servings, 188 calories per serving, gluten-free, vegan.
Ingredients
- 1 cup cooked and well drained orange splited lentils
- ¼ cup coconut nectar, agave syrup, or honey
- 1 whole orange, peeled
- 1 cup coconut milk beverage
- 3 tablespoons coconut oil
- 1 tablespoon real vanilla extract
- ½ cup organic cane sugar
- 1 cup lentil flour or other gluten free flour if you wish so
- ¼ cup tapioca flour
- 1 teaspoon fresh ginger root, shredded
- 1 tablespoon xanthan gum
- 1 tablespoon baking powder without aluminum
- 1 teaspoon orange zest
Glaze (optional)
- ½ cup coconut nectar, agave syrup or honey
- 1 teaspoon potato flour or starch
- 1 teaspoon orange zest
Directions
- Pre heat the oven to 375F.
- In a big bowl, mix the sugar, coconut nectar, coconut oil, ginger, vanilla, cooked lentils, and orange zests. Stir for a few seconds.
- Gradually add the liquids and then the flours, keep stirring.
- Grease an oven donut pan with some coconut oil. If you don’t have a donut pan, you could use a muffin pan as well.
- Pour the mixture into the pan and bake for 12 minutes. Make sure it is cooked before you remove it from the oven.
- Let them sit and cool down while you prepare the glaze mix.
- Heat up a small sauce pan and add the liquid sugar that you choose and the orange zest. Bring to bubble and then turn the heat down. Let it simmer for 4-5 minutes on low heat.
- Remove from the heat and soak each donut one by one on 1 side in the hot syrup. Then let it cool down on a plate with the glazed side facing up.
- Enjoy!