Carrot Cake Donuts

     First attempt at a completely vegan recipe...including a flax egg.  I will just tell you the flavor is outstanding, even though the looks department may have some adjustments to make.  These are also very delicate, so a little extra TLC may be required.  All that being said, these are definitely worth a try, and a really fun project to fill a couple of lazy hours.  Each of the 12 Donuts are only 83 calories, 28.4g carbs, 1.8g fiber, 20.4g sugar alcohol, 6.2g net carbs, 3.6g protein and 4.4g fat.  Have fun, and dip your toe into the world of new ideas.  :)

Ingredients for 12 Donuts~
1 Tablespoon ground Flaxseed
2.5 Tablespoons Water
1 cup 30 cal/cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 Tablespoon Vegan Butter or Coconut Oil melted
6.5oz medium-large Carrot
1/2 cup Flour
1/2 cup Almond Flour
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount
2 scoops/51g Orgain Vanilla Plant Based Protein Powder (sub with favorite Vegan Protein Powder)
1 teaspoon Baking Powder
Dash Salt
Dash Nutmeg
Dash Ginger
Dash Cinnamon
Dash Vanilla
- - - - - - - - - - - - - -
1/4 cup 30 cal/cup Almond Milk
3/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
Dash Maple Extract

     In small bowl, stir together Flax and Water, set aside to gel.  In small bowl, stir together Milk and Vinegar, set aside to curdle.  In small bowl, melt Butter, set aside.  In small bowl grate Carrot, will yield 1.5 cups, set aside.  Add remaining first set of ingredients to large mixing bowl, stir to combine, then add in all other ingredients, incorporate til well blended.  Drop by 1/4 cup into silpat donut baking tin, bake at 350 for 30-40 minutes.  These are VERY soft and delicate.  Let cool completely before trying to remove from silpat liner, when set gently remove by peeling away silpat.  When ready, stir together last set of ingredients and spoon drizzle on each Donut.  Enjoy  :)