Ingredients
Scale
- 1 medium beet, washed & trimmed
- 1 ripe banana
- 1/2 cup Almond Breeze Vanilla Almondmilk
- 1 1/4 cup oat flour
- 1/3 cup coconut sugar
- 1 egg
- 1/4 cup raw cacao powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- squeeze of lemon juice
For the Cream Cheese Glaze
- 4 ounces Neufchatêl or low-fat cream cheese (room temperature)
- 1/4 cup organic powdered sugar
- 1–2 tablespoons Almond Breeze Vanilla Almondmilk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a donut pan with coconut oil and set aside,
- Cut your beet into quarters and place in a microwave safe bowl. Add a tablespoon or two of water and cover with a plate. Steam the beet for 5-7 minutes, rotating halfway through.
- Carefully uncover (watch out for the steam!), and place in a blender or food processor. Add banana and milk and blend until smooth.
- Add remaining ingredients and blend until fully mixed and smooth, scraping down the sides as needed.
- Transfer the dough into piping bag or a medium ziplock bag, and cut a 3/4 inch hole in one corner to create a piping bag.
- Pipe the dough into the donut pan, filling each cavity 2/3 of the way.
- Bake for 8-10 minutes or until a toothpick comes out clean.
- Allow the donut to cool slightly while you prepare the glaze.
For the Cream Cheese Glaze
- Place all the glaze ingredient in a medium bowl. Mix the ingredients with a hand mixer until smooth.
- Once the donuts are almost completely cooled, dip the tops in the glaze or use a knife to spread it on depending on how think your glaze is.
- Serve and enjoy!