Dessert – Living Sharp

Sprinkle Donuts

I’m not a big donut person but with this recipe I think I have become one. These are a healthier version than your typical fried donut. They are more nutrient dense with good fiber and fat and minimal added sugars.

The donut molds I used are linked here and the collagen powder I like is linked here. Let me know if you try and how they turn out!

Sprinkle Donuts

Yours Truly 🙂

Gluten Free, Dairy Free Donuts

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Prep Time 10

Total Time 30

Course Breakfast, Dessert, Snack

Servings 12

Ingredients

3 cups Almond Flour
1/4 cup collagen powder (vanilla)
1/3 cup sugar Sub maple syrup, honey or zero calorie sweetener. If using sweetener, may need to adjust measurements.
1 tbsp cinnamon
1 tbsp baking powder
4 eggs
¼ cup milk I used oat milk

Donut Glaze

1 cup Confectioners Sugar
1-2 tbsp Milk of choice Start with 1 tbsp then go from there. You need less than you think. Mix together to form a glaze.

Instructions

Mix all dry ingredients together
Add eggs and milk
Fill donut molds about 3/4 full
Bake in oven at 350°F for 18-20 mins
Let cool before popping out of molds
After donuts are cooled, dip in glaze and add sprinkles.
Enjoy!

Breakfast, Dessert, Recipes, Snacks|

Avocado Fudge Pops

Ingredients

2 ripe avocados
½ cup semi-sweet or dark chocolate chips (melted)
1/3 cup cocoa powder
¼ cup pure maple syrup
½ cup milk (nut milks work too)
1 ½ tsp vanilla
1 tbsp brewed coffee (optional)

Directions

To melt the chocolate, place chips in a wide, shallow microwave bowl. Heat on medium high for about 1 minute. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
Place all ingredients, including melted chocolate, in a high-speed blender and blend until smooth. Consistency should look just like chocolate pudding.
Place in a bowl to enjoy as chocolate pudding (you might need to put in fridge to set if serving as pudding) OR put in popsicle molds and freeze for 4-6 hours until completely frozen.

Dessert, Recipes, Snacks|

Banana Blueberry Muffins

These are my son’s favorite! We hope you enjoy them as much as he does!

Makes 12-14 Muffins

Ingredients:

1-1/2 cups Whole Wheat Flour
1 cup Oats
1/2 cup ground flax seed
1 tsp ground cinnamon (optional)
1/2 cup sugar in the raw (or honey/agave)
1/2 cup brown sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 egg
3/4 cup milk
1/3 cup oil (avocado or coconut)
1 tsp vanilla extract
2-3 mashed bananas
1 cup frozen organic blueberries

Directions:

Preheat oven to 350 degrees and spray muffin pans
Place bananas in standing or hand held mixer and mix until bananas are broken up and smooth.
In separate bowl, combine flour, oats, sugar, brown sugar, baking soda and powder and salt. Whisk together until everything is mixed well.
In another bowl (or measuring cup) whisk egg and then add milk, oil and vanilla. Pour in and mix with the smashed bananas.
Once incorporated, add the dry ingredients and mix until everything is incorporated together.
Add the frozen blueberries and mix until incorporated into the batter.
Use a 1/4 measuring cup to add mixture to muffin pans
Cook for 20-25 minutes (this is completely depending on your oven. Set timer for 15 or 18 mins and check to see progress. Add time as needed until knife comes out clean. Don’t overcook or they will be dry!)

I’ve added a yogurt cream cheese icing with these and they taste like a cupcake! But healthier of course!