Lentils and Orange Baked Donuts

35 minutes, 10 servings, 188 calories per serving, gluten-free, vegan.

Ingredients

  • 1 cup cooked and well drained orange splited lentils
  • ¼ cup coconut nectar, agave syrup, or honey
  • 1 whole orange, peeled
  • 1 cup coconut milk beverage
  • 3 tablespoons coconut oil
  • 1 tablespoon real vanilla extract
  • ½ cup organic cane sugar
  • 1 cup lentil flour or other gluten free flour if you wish so
  • ¼ cup tapioca flour
  • 1 teaspoon fresh ginger root, shredded
  • 1 tablespoon xanthan gum
  • 1 tablespoon baking powder without aluminum
  • 1 teaspoon orange zest 

Glaze (optional)

  • ½ cup coconut nectar, agave syrup or honey
  • 1 teaspoon potato flour or starch
  • 1 teaspoon orange zest

Directions

  1. Pre heat the oven to 375F.
  2. In a big bowl, mix the sugar, coconut nectar, coconut oil, ginger, vanilla, cooked lentils, and orange zests. Stir for a few seconds.
  3. Gradually add the liquids and then the flours, keep stirring.
  4. Grease an oven donut pan with some coconut oil. If you don’t have a donut pan, you could use a muffin pan as well.
  5. Pour the mixture into the pan and bake for 12 minutes. Make sure it is cooked before you remove it from the oven.
  6. Let them sit and cool down while you prepare the glaze mix.
  7. Heat up a small sauce pan and add the liquid sugar that you choose and the orange zest. Bring to bubble and then turn the heat down. Let it simmer for 4-5 minutes on low heat.
  8. Remove from the heat and soak each donut one by one on 1 side in the hot syrup. Then let it cool down on a plate with the glazed side facing up.
  9. Enjoy!