STRAWBERRY ALMOND DONUTS

by @charissa_and_co_wellness

Since strawberries are in season, why not right? These easy to make healthy donuts are a great alternative for those wanting to still enjoy their donuts, less the sugar loaded commercial store bought donuts.

When we have seasonal produce, we need to imbalance it. Shopping seasonal means shopping smart.

The concept of seasonal eating is not a new one. Before the arrival of supermarkets, humans grew their own foods and used what was available.

These days, we’re spoilt for choice with an abundance of fruit and veggies grown locally and available within days of picking at our local grocers and supermarkets. In fact, our growers work hard to extend the seasons of our favourite fruit and veg using greenhouses and growing the same crop in different climatic regions to stagger harvest times.

However, it still makes plenty of sense to shop by what’s in season. Here are 5 reasons why:

We all love saving money, so shopping seasonal allows you to do so. Eating food that’s in-season means it is generally in peak supply, so it’s not only fresh and tasty but it’s likely to be much cheaper.

Ever heard of a “locavore”? It simply means you choose food that’s grown locally. Locally grown, seasonal food has the biggest benefit for the planet, as it takes less resources to transport and store your food.

Support your local farmers. This keeps them at work and keeps food on our plates.

For several decades, research has consistently shown a well-balanced vegetarian diet (made up of veggies, fruit, nuts, legumes and whole grains) can help reduce your risk of major lifestyle diseases, help you live longer, and also help with weight management.

Eating seasonally will naturally help you mix up the variety of fruit and veggies you eat, which is one of the best ways to benefit from all the phytonutrients they provide.

Yield: 6-8 Donuts

INGREDIENTS

1 Pack of PBCo. Cupcake mix

1 Tsp baking powder

2 Servings Nuzest Clean Lean Strawberry protein

3 Large eggs

1/2 Cup runny almond butter or peanut butter

1/2 Cup melted coconut oil

1/3 Cup monk fruit syrup

1/2 Cup coconut milk

INSTRUCTIONS

Preheat oven to 350°F (180°C). Position rack in centre of oven.

In your large bowl add all the ingredients together, mix well until a smooth and even consistency is achieved.

Spoon batter evenly into your silicone mould. Bake for 18-20 minutes or until the centre's springs back when touched and the donuts are very lightly browned.

Let cool in the pan on rack for five minutes. Remove the donuts from the moulds onto rack and cool completely before frosting.

Frosting I used, coconut yoghurt mixed with 1 Serving of Nuzest Kids Good Stuff strawberry powder, 1 Tsp vanilla extract, 1/2 Tsp of açai berry powder.