Indulge in a healthier and flavorful treat with these Quinoa Vanilla Blender Donuts topped with a vibrant Pink Beetroot Frosting. The addition of quinoa adds a nutty texture, while the naturally sweet beetroot frosting provides a delightful burst of color and taste. Perfect for a guilt-free indulgence!
Ingredients: 1 cup cooked quinoa. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 2 large eggs. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. Pinch of salt. For Pink Beetroot Frosting:. 1 medium-sized beetroot, cooked and peeled. 1 cup powdered sugar. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. Optional: Pink food coloring.
Instructions: Preheat the oven to 350F 175C and grease a donut pan. In a blender, combine cooked quinoa, almond flour, coconut flour, maple syrup, eggs, melted coconut oil, vanilla extract, baking powder, baking soda, and salt. Blend until smooth. Pour the batter into the prepared donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. For the Pink Beetroot Frosting, blend cooked and peeled beetroot until smooth. In a mixing bowl, beat together powdered sugar, softened butter, vanilla extract, and the blended beetroot until well combined. Add pink food coloring if desired. Once the donuts are completely cooled, spread the pink beetroot frosting on top of each donut. Serve and enjoy these delicious Quinoa Vanilla Blender Donuts with Pink Beetroot Frosting!
Prep Time: 15 minutes
Cook Time: 18 minutes
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