Healthy Baked Rose + Pistachio Donuts


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1 flax egg (1 tbsp flax meal, 3 tbsp water, set in the fridge for 30 minutes before adding to other ingredients)
1 1/2 cups oat flour
1 tsp baking powder
1/2 cup date paste (approx 12 large medjool dates and about 1/4 cup of water and blended, you may need more/less dates to get 1/2 cup of paste depending on how big the dates are)
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 tsp cinnamon

For the icing:
1 cup coconut butter
2-3 tablespoons maple syrup
1 tsp vanilla extract
1 tsp rose water (optional)
a few drops of red food colouring
almond milk

For the topping:
Approx. 2 tbsp ground pistachios and 3 tbsp chopped pistachios


For the donuts:

Preheat the oven to 175 degrees C (350 degrees F).
Combine oat flour and baking powder
Blend pitted dates and water and measure out 1/2 cup of paste, add to a bowl separate from the dry ingredients.
Add the flax egg, almond milk and vanilla to the date paste and mix thoroughly.
Stir the wet ingredients into the dry ingredients until it's all combined.
Spray a doughnut pan with coconut oil spray
Bake for 10 minutes. Let the doughnuts cool in the pan before turning out, top the donuts with the icing and sprinkle pistachios on top. Store in fridge!

For the icing:

In a food processor, combine the coconut butter, maple syrup, vanilla extract, rose water and red food colouring.
Then slowly add almond milk, 1 tablespoon at a time, until you reach a desired consistency.

For more tips and meal ideas, download our FREE 12 WEEK LEAN UP Healthy Eating Guide!

Click here to download!


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