We put a healthy twist on the traditional donut and created our vegan and gluten free Orange Turmeric Donuts.
Baked not fried, no refined sugar, gluten free, dairy free and just as good as the real thing, perhaps even better. With a refreshing twist of orange zest and the holy grail of anti-inflammatory our Turmeric Latte, you won’t be left feeling heavy and gluggy. As for the icing –we have opted for a much lighter alternative using a coconut cream glaze, you definitely won’t be missing the sugar loaded Original Glaze, trust us.
1 Cup oat flour (ground oats, gluten-free) – (100 g)
115g Soft dates, pitted (or soak the dried dates in hot water to soften)
3/4 Cup full-fat coconut milk, canned (180 ml)
1 Flax egg (1 tbsp ground flax seeds + 3 tbsp water, whisked together and set for 15 minutes)
½ Orange zest
1 Tsp Morlife Turmeric Latte
1 Tsp Baking powder
1 Tsp Baking soda
4 Tbsp Coconut cream
2 Tsp Maple syrup
2 Tbsp Orange juice
2 Tbsp Orange zest
1. Preheat your oven to 355°F or 180°C.
2. Place the coconut milk, pitted dates, flax egg and orange zest in a high-speed blender and blend until smooth. There should be no chunk of date left.
3. In a mixing bowl, combine the oat flour, Turmeric Latte, baking soda and baking powder. Stir well.
4. Add in the coconut milk, date mixture and stir well to combine.
5. Spoon the mixture in a donut pan and smooth it out with the back of your spoon. Or pour the batter into a ziplock bag, cut off the bottom corner and pipe the batter into the donut pan.
6. Bake for 15-25 minutes at 350°F or 180°C. Remove from the oven and allow to cool completely.
1. Mix together the coconut cream, maple syrup, and fresh orange juice until combined.
2. Place the mixture in the fridge for 30-60 minutes or until thickened.
3. Dip the top of the donuts in the glaze and set aside to harden, then dip again to get a thick coating.
4. Sprinkle orange zest on to garnish.