I’ve been playing around with passionfruit in the kitchen for a few weeks now. My natural instincts would have lead me to a tangy, fruity dessert or pastry … passionfruit curd tart, passionfruit macarons, passionfruit and chocolate entremet, passionfruit and vanilla gelato, or a passionfruit and coconut panna cotta perhaps. I could go on. Frankly, I should get cracking and make some of those, shouldn’t I?
But I had a craving for passionfruit and vanilla and I needed it to be something healthy … high in protein with enough carbs and a little healthy fat, that would fit nicely into my current dietary experiments. Yes, I’m still experimenting on myself like a lab rat. Except that now I seem to have found my groove so I’m motivated to stick with it.
I haven’t made protein doughnuts for a while. It’s been too hot to use the oven lately. That’s code for my family hates it if I use the oven when it’s really hot despite the fact we have airconditioning at home. We’ve had a record heatwave here in Melbourne over recent weeks. I’ve made a tonne of protein ice cream though, one of which I posted on the Facebook page, and others I hope to post here soon.
These proughnuts are a great little take anywhere snack. You can make large ones if you prefer. Depending on the size of your doughnut molds, this recipe will make about four to six large doughnuts.
I love them because, although they are snack sized, they are quite filling and make a great treat when you start to get hungry but know you won’t get a decent meal for a while.
They are also gluten free, wheat free, suitable for anyone on a low fructose (or fructan) diet, and have no added sugar. You can substitute sugar for the stevia sweetener I used in the recipe. I would recommend coconut sugar to give a nice toffee edge to the doughnuts, if you choose to do that.
They can also be made dairy free by substituting rice protein powder for the casein. The texture will be a little different and the rice protein will impart a stronger flavour but I’ve made them with rice protein and they are more crumbly with a different flavour profile but still delicious.
You can glaze them with whatever you like but hey passionfruit and chocolate, right? Right? Yeah, you know it.
So I pre-crystallised a little 100% cacao mass and dipped a few in. Then I dipped some more.
Sweet Mother of Cacao … just do it!
Uhhhh … pre-crystallise the chocolate? Whatchoo talkin’ bout?
Just ignore my need to mess about with the chocolate. Melt it and dip each proughnut in there
Let’s hop to it, shall we? It’s proughnut time …
Vanilla Passion Proughnuts
24 mini proughnuts or 6 large proughnuts
100 grams almond flour
90 grams unflavoured micellar casein (I used this one or substitute rice protein)
65 grams Natvia (or substitute your preferred granulated sweetener or coconut sugar)
1/8 teaspoon sea salt
1 teaspoon baking powder (gluten free preferably)
1 teaspoon vanilla powder (I used this one) or 2 teaspoons vanilla bean paste
105 grams eggs (2 large at 59 grams in the shell)
118 grams passionfruit pulp (unstrained, about 3-4 fruit)
75 millilitres unsweetened almond milk (or other milk, if preferred)
Optional Glaze: dark chocolate, at 70% minimum (I used a 100% unsweetened bar of pure Criollo insanity)
Preheat the oven to 180℃.
Grease or spray the doughnut molds and set aside.
In a large bowl, combine the almond flour, casein (or rice) powder, sweetener (or sugar), salt, baking powder, and vanilla, and mix thoroughly. In a separate bowl, whisk together the eggs, passionfruit pulp and almond milk. Add the wet mixture to the dry ingredients and mix well. It makes no difference if you use a stand mixer or mix it by hand.
I prefer to pipe the mixture into the doughnut molds, but you can carefully spoon the mixture into the molds. It is entirely up to you. So, either fill a large disposable piping bag with the batter and pipe it into each mold or use a spoon to fill them. Tap the molds on a bench to make sure the batter is evenly distributed in each doughnut mold.
Bake for about 10 to 12 minutes until puffed up and golden. Do not over bake the proughnuts.
Remove from the oven and allow to cool before removing from the molds.
If glazing with chocolate, melt the chocolate. Dip each proughnut into the chocolate and allow the excess to drain off before upturning each one and letting it set on a piece of parchment.
The proughnuts will keep fresh for several days, if stored in an airtight container, at room temperature. You can also store them in the refrigerator in very hot weather.
Aren’t they cute?
Glazing them with chocolate … well, that’s just awesome.
I have included macros based on the ingredients as stated in the recipe. If you make any substitutions or additions, you will need to factor these in.
I have not included the chocolate glaze in the macro profile. Just add whatever you use to the macros for the unglazed proughnuts as it will depend on the chocolate used for glazing.