These donuts are tiny and I always eat them with a spoon, in a bowl of milk: as ‘cereal’. See, when I was a little, one of my favorite cereals was French Toast Crunch, followed closely by Cookie Crisp. Part of what I liked best about these cereals was the fact that they were so amusing to look at and so fun to eat, pretending (as one could) to be a giant while eating them (cf. Seinfeld’s “I like hotels, I enjoy tiny soap, I pretend that it’s normal soap and my muscles are huge”). I mean, what’s not to love about filling one’s cereal bowl with dozens of (miniature) slices of french toast? Or, eating several cookies at once, with milk?
Years later, here I still am, engaging in the same kind of hee hee hee as I pour my milk into a bowl and throw a bunch of protein donuts in it. Ah, the child within, it never grow up, does it?
1 large cooked sweet potato
1 cup liquid egg whites
1/2 cup vanilla whey
1/4 cup pea protein
2 tablespoons coconut flour
1. Blend all ingredients together and bake for around 15-20 minutes at 170 C (338 F) in a silicone mini donut tray
2. When they come of the oven, let them cool, and proceed to melt 60g of 100% dark chocolate (which you can now get from me, woop woop!) in a bain marie (i.e. a glass bowl on top of a pot of boiling water).
3. Once the chocolate has melted, grab each donut and dip the top (or all of it, it’s up to whether you want a half covered or a full covered donut) into the chocolate. Once you’ve coated all your donuts, allow the chocolate to set in the freezer for 10 minutes or the fridge for 20. That’s it. You’re done. Consider doing what I do with them and treat them as cereal, it’s seriously a blast
Macros per 1 mini donut (out of 36):
1.78g carbs (0.5g sugars)
1g fat (0.7g sat)
So, for a bowl of cereal with 10 donuts, you get 242kcals, 17.8g carbs, 23.2g protein, 10g fat and 6g fiber!