I started out with the intention of making these doughnuts red velvet. I bought beets, and juiced them to use for the red colour, and I was super excited to try out tapioca flour for the first time in them. When I made the batter it was this gorgeous dark pinky red colour, and it was just screaming Valentine’s day and love hearts, making me so damn excited. And then I took them out of the oven and they weren’t coloured anymore.
I’ve used beet juice to colour before, and while it fades, I’ve never had it disappear. They finished with the faintest hint of pinky red, and that was the only colouring they had. And if you had not have known they had beet juice in them, you never would have even thought they were supposed to be anything different than they were. Because here’s the other thing: they actually tasted so good. Like the best tasting doughnuts I’ve made good. And I didn’t want to have to just forget about them because of their lack of red velvet character. That’s hardly fair to the poor healthy doughnuts!
I went back to the drawing board. This time I remade the doughnuts, omitting the beet juice and took a different avenue to give them their cute Valentine flair: pink icing. I used the beet juice again, adding in some cinnamon and whipping it together to pour over top and create cinnamon heart doughnuts. The icing doesn’t have as much heat in it as I remember in the cinnamon hearts, but it still has a perfect cinnamon taste. And it’s pink. And I think that’s way better than red velvet anyways!
Cinnamon Heart Doughnuts
Perfect for Valentine’s Day, or just to share some doughnut love, these doughnuts are healthy, vegan and gluten free!
For the Doughnuts
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 3 dates, soaked in 1/2 cup boiling water
- 1 small banana
- 1/2 cup cooked red lentils
- 5 tsp maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla
- 1/2 cup unsweetened almond milk
For the Icing
- 1/2 tsp vanilla extract
- 1 tsp beat juice
- 1/2 tsp cinnamon
- 1 tsp coconut milk
- 1 tbsp coconut cream
- In a large bowl, stir together brown rice flour, tapioca flour, baking powder, baking soda and cinnamon.
- Meanwhile, in a blender, combine dates with soaking water, banana, lentils, maple syrup, melted coconut oil and vanilla. Pulse until combined and set aside.
- Next, add beet juice, milk and blender mixture to flour mixture and stir to combine. Be careful not to overmix, but watch for little flour clumps that may form due to the tapioca flour.
- Once combined, pour into a doughnut pan and bake in the oven at 375 degrees Fahrenheit for 12-15 minutes. Cool on a rack.
- Once cool, stir the icing ingredients together in a small bowl and then using a spoon, spread the icing on top of each doughnut. Store in the fridge.
What are you making for a Valentine’s treat? Check out these other (healthy) options:
- Homemade Chocolates
- 3 Layer Strawberry Chocolate Cakes
- Chocolate Beetroot Brownies
- Vegan Chocolate Cupcakes