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Doughnuts are sadly some of the most inflammatory foods out there - white sugar, white flour, and a whole lot of oil for deep frying. Still, hot doughnuts would start automatic drooling whenever I past a little cart whilst out. Today's recipe truly revolutionises those naughty-but-delicious circles of yum-ness, made using real food ingredients. <\/p>\n
[bctt tweet=\"Healthy, Raw Red Velvet Doughnuts with hot pink icing! Step this way!\"]<\/p>\n
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Almonds, cashews and coconut are used in place of flour. You can readily find these as meals or 'flours' in most health stores and even supermarkets, or, you can blitz them in a food processor, whole, until they become fine and powdery. Almonds<\/strong> are an excellent source of the heart healthy monounsaturated fats. They are high in protein (approx. 20%), fibre, minerals and the antioxidant vitamin E. <\/p>\n Cashews <\/strong>are also a fabulous source of monounsaturated fats, particularly, the heart protective oleic acid. Take care not to over-process cashews when making a home made 'meal\/flour' as they are soft and turn to delicious butter quite easily.<\/p>\n Coconut <\/strong>flour is a great gluten free option to use in baking and un-baking alike. It is rather dense in nature so I find it requires more liquid when using it in appreciable quantities. The flour is made from dried coconut flesh, and contains an abundance of health-promoting medium chain fatty acids (MCFAs). Lauric acid is thought to make up as much as 75% of the MCFAs in coconut - and numerous studies have suggested it may help raise 'good' cholesterol levels. It has also been shown in studies to exert antiviral, antibacterial and antifungal properties. <\/p>\n Fresh beetroot <\/strong>is used to colour and flavour these bad boys. There is only a small amount in this recipe, but take this a little reminder on how fabulous they are - full of fibre, alkalising minerals, and potent antioxidants - particularly, compounds called betalains. <\/em>Betalains are the pigments responsible for the luscious crimson colour in the beets, and have been shown to support Phase 2 detoxification pathways in the liver. In Phase 2 detoxification, toxic metabolites are bound and rendered water soluble, ready for excretion. <\/p>\n Psyllium husks <\/strong>are pure fibre - they are actually commonly sold as a bulk laxative, but, when used in cooking with a little water, they swell and make for a great binder in place of eggs. Finally, 100% pure maple syrup <\/strong>is my sweetener of choice here, though it is still most certainly to be enjoyed only occasionally, it is minimally processed and contains some minerals. <\/p>\n This is a very simple recipe - blitz everything in a food processor, shape into doughnuts, then dunk in icing. I bought a fantastic silicone doughnut mould from Amazon, which made for quite an easy job of it, but prior to that, I've made them numerous times just by shaping them in my hands and removing the centre with an apple corer. If I were to make these again, I would grate the zest of the lemon in the icing mixture for some extra flavour. <\/p>\n Enjoy!<\/p>\n![\"Raw](\"https:\/\/ascensionkitchen.com\/wp-content\/uploads\/2016\/05\/Raw-Red-Velvet-Doughnuts-Vegan-Gluten-Free-3.jpg\")
<\/p>\nRaw Red Velvet Doughnuts<\/h2>\n
<\/div>\ud83d\udcd6Recipe<\/h2>
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<\/div>\n<\/div>\nHealthy Doughnuts<\/h2>\n