Red Velvet Doughnuts

Red Velvet Doughnuts

These doughnuts are unbeetable
Red Velvet Doughnuts without all the sugar? Um, yes please. We've ditched the sugar and food colouring in favour of a more natural approach, beetroots. We like they're pretty delish and pretty unbeetable (see what we did there), we hope you do too!

Gluten free | dairy free | refined sugar free | vegan friendly

What you'll need
  • 1 x Hill St Wholefoods Cacao Fudge Brownie mix
  • 100g cooked beetroot
  • 1/4 cup oil
  • 3 eggs
  • 1/2 tsp baking powder
  • 1/4 cup coconut cream
  • 80g vegan/ or regular chocolate
  • 2 tsp beetroot powder to decorate (optional)
Method
  • Pre-heat oven to 160°C fan bake. In a blender add in the beetroot, oil and eggs. Blend until beetroot has broken down completely.
  • Pour into a bowl and add in the brownie mix and baking powder, then stir until fully combined.
  • Lightly spray the doughnut baking tray with oil and spoon batter into moulds. Bake for 20-25 mins.
  • Once the doughnuts have cooled transfer to a wire rack and let them cool right down before glazing.

Chocolate Glaze

  • In a small saucepan, add in the chocolate pieces and heat on low for a few mins until chocolate starts to melt. Take off the heat and it will continue to melt.
  • Stir in the coconut cream then dip the top of the doughnuts in the glazing and decorate with a sprinkling of beetroot powder.
  • Leave on the wire rack to set. Store in an airtight container.

Enjoy!

Eliana Glover

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