Did you catch my secret ingredient pizza last week? Shhhh, don’t tell the world about my caulipowder invention. I don’t need a shortage of cauliflower getting in the way of my pizza making! So what do you do with all the leftover caulipowder that you’ve got on hand?
I’ve been googling around and I’ve seen breads, rolls, and other baked goods using cauliflower so I got to thinking about how I could use it. I came up with a recipe that I actually intended for the ebook I’m working on, but I got excited and can’t keep the surprise until then.
I crafted my caulipowder into baked donuts. Stop rolling your eyes. I’m serious here. Real live donuts that were sweet and fluffy. I was actually shocked watching them bake in the oven. They have no baking powder, yet they puffed up and rose while baking due to the psyllium powder.
It was kinda magical to watch them in action. Look at the texture of these bad boys in the pic below. I didn’t bother icing them with anything but you can dust them with powdered sugar, cocoa powder, protein frosting, or just about anything else you can think of to go on a donut.
Baked Vanilla Protein Donuts
- 1/4 cup old fashioned oats, ground into flour
- 1/2 cup shredded cauliflower (AKA caulipowder)
- 1 scoop vanilla protein powder (34g)
- 1 Tbsp psyllium powder (for fluffiness)
- 2 egg whites
- 2 Tbsp water, if needed
- Dash of cinnamon and nutmeg
Preheat your oven to 400 degrees and spray a donut pan with non-stick spray. Grind 1/4 cup oats (measured before grinding) in a food processor or Magic Bullet until finely ground like flour. Combine the oat flour, caulipowder, protein, psyllium, and egg whites and mix well.
I mixed mine right in the same container that I ground the oats in. No sense making a bowl dirty if you don’t have to. Add 1 – 2 Tbsp water to thin the batter if needed. It should be brownie batter consistency – thick and not runny. Spoon the batter into 4 donut wells and smoosh it around with your spoon to spread it out.
Sprinkle if desired with cinnamon and nutmeg. Bake at 400 degrees for 18 minutes until browned and cooked thoroughly. Remove from pan and enjoy. Makes 4 donuts at 317 calories for the whole batch – 40g protein, 34g carbs, and 3g fat.
If you eat less than 4, just divide to get your nutritional info. I ate all 4 dipped in coffee. Yes, I admit it. 4 donuts down the hatch and no regrets. Tonight I’m trying a chocolate version. 😉
Are you any good at keeping surprises? I apparently suck at it, but I didn’t think you’d mind. Later this week I’m trying a go at caulipowder bread. Hopefully it’s as good as the donuts.
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