I’ve turned into a chai monster.
Cold almond milk, chocolate protein cakes, hot rice, pancakes, porridge, muffins, doughnuts… all perfect opportunities to liven things up with a bit of chai spice, wouldn’t you say?
It doesn’t end there. Since returning from India, I’ve gotten in the habit of adding generous amounts of chaat masala, cumin, fennel seeds, crushed chilis, and garam masala to practically everything that comes out of my kitchen.
Jessica, the creative lady behind Chamela Girl, noticed my obsession with everything Indian spice and offered to send me a couple samples of her organic products to add to my next Indian meal.
I chose to experiment with her summer chai mixture first – a light and sweet chai that blends the sweetness of cardamon, cinnamon and fennel with the spice of ginger and cloves.
Sure I could have just added the spice mixture to a cup of rooibos masala chai, but given my chai pursuits you didn’t think I’d settle for just that, did you?
- 1 cup egg whites
- ¼ cup extra virgin coconut oil, melted
- ¼ cup lite coconut milk
- 2 teaspoon xylitol
- 1 teaspoon gluten-free pure vanilla extract
- ¼ teaspoon pure natural almond extract
- Preheat oven to 375F and set out your normal-sized doughnut pan.
- Place all dry ingredients in a medium sized bowl and whisk to combine.
- In a separate large bowl, combine all wet ingredients.
- Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
- Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a ½-inch opening.
- Fill each cavity ¾ to the top. Be careful not to overfill or the doughnuts will overflow while cooking and look more like bundt cakes than doughnuts.
- Place in the oven to bake for 16-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown. Mine were perfect at 17 minutes.
- Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding almond frosting.
- View nutrition info
No Sugar Added Almond Frosting
Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Yield: 6 tablespoons Servings: 6
Simple sugar-free almond frosting for doughnuts, cupcakes or cookies.
- 1 tablespoon lite coconut milk
- 3 tablespoon ground xylitol *see note
- 1 tablespoon coconut butter, melted
- 4 teaspoon arrowroot starch
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- Combine all ingredients in a small bowl. Whisk until combined. If too liquidy, place in the fridge for a couple of minutes to allow the coconut butter to harden slightly.
Grind xylitol with a coffee grinder, food processor or blender so that there are no crystals in your frosting.
I’m happy these doughnuts are so easy to eat! Definitely going to be making them again.
Hope all you Mom’s out there had a fabulous Mother’s Day weekend. Enjoy your Monday :)