From brownies, to cronuts to Tim Tams, we’ve healthified pretty much every sweet treat you could think of. We’ve got a little black book full of foodie friends we call upon when we come across a nourishing new snack that our beloved readers NEED to know about. For those of you who never skip dessert and always opt for a sweet over savoury breakfast, then boy do we have a treat for you (don’t worry, it’s totally clean). Sure, we’ve all tried donuts and cronuts, and possibly even cruffins, but have you ever experienced the pure bliss that is a PROnut? Thanks to our foodie friend Mandy from Change Room Foods, we’ve got the ULTIMATE post workout snack that every sweet tooth needs in their life stat. These little balls of goodness not only look too cute to eat, but they pack a serious punch in the protein department to aid muscle recovery but they’re sweetened with the highest quality natural ingredients too. Did we mention they’re covered in an acai berry glaze? Need we say more…
Cacao PROnuts with an Acai Berry Glaze
gluten free | vegetarian | nut free | grain free | fructose free
For the PROnuts:
- 1 tablespoon granulated stevia
- 4 tablespoon coconut mylk
- 1 tablespoon rice malt syrup
- 4 tablespoon boiling water
- 1 tablespoon coconut oil, melted
- 1 free- range egg, whisked
- 3 tablespoon chocolate- flavoured protein powder*
- 2 tablespoon cacao powder
- 4 tablespoon coconut flour
- 2 tablespoon potato starch
- 1/2 teaspoon gluten- free baking powder
- 1/2 teaspoon bicarbonate of soda
- Preheat a mini donut maker.
- Place the protein powder, cacao powder, coconut flour, potato starch, baking powder and bicarbonate of soda into a mixing bowl and whisk to combine.
- In a separate bowl, place the granulated stevia, coconut mylk, rice malt syrup and boiling water. Whisk until the sugar has dissolved and the mixture is smooth. Add the melted coconut oil and egg, and whisk until combined.
- Pour the wet mixture over the dry mixture and whisk until glossy and smooth. Spoon approximately 1.5 tbsp of batter into each preheated mini- donut mould and allow to cook for 3- 4 minutes, until cooked through.
- Transfer the cooked donuts to a cooling rack and allow to cool completely before glazing. Repeat with the remaining batter.
For the glaze:
- 1/2 cup organic stevia icing mixture
- 1 tablespoon rice malt syrup
- 2 tablespoon acai powder
- 3 tablespoon coconut mylk
- Warm the coconut mylk in a small saucepan over the stove (or microwave on HIGH for 15 seconds). Combine all four ingredients in a small, shallow bowl and stir frequently until smooth glossy.
- Dip the cooled donuts into the glaze one at a time and sprinkle with preferred toppings while the glaze is still wet (activated buckwheat groats provide a great crunch!). Allow the glaze to set. Enjoy!
As a community pharmacist, Mandy Banh has long felt the desire to improve the health of others. Having grown up as a fitness fanatic and lover of food, it was only a matter of time before she combined her two passions with her role as a health professional to create a new way of living.
After she was diagnosed with food intolerances a few years ago, that time finally arrived and Change Room Foods was born. Through this platform, Mandy aims to motivate and inspire positive, healthy change. She is currently working on the launch of a project very dear to her: Mumma B & Me.”