raspberry chia jelly donuts

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DIFFICULTY: MEDIUM
TOTAL TIME: 30 MINUTES
SERVES: 7 DONUTS
MACROS PER DONUT:

RASPBERRY JELLY DONUTS LAYERED WITH RASPBERRY CHIA JELLY DUSTED WITH POWDERED MONK FRUIT SWEETENER 

INGREDIENTS: 

• ½ CUP VEGAN PROTEIN POWDER
• 1 CUP OAT FLOUR
• 2 TSP BAKING POWDER
• 1 TSP ALMOND EXTRACT
• 1 EGG (OR FLAX EGG)
• 1 CUP YOGURT
• ½ CUP CASHEW MILK
• ¼ CUP WALNUT OIL
• ⅓  CUP COCONUT NECTAR
• ½ TSP SEA SALT 
• ½ CUP POWDERED MONK FRUIT SWEETENER

CHIA RASPBERRY JELLY:

• 1 CUP RASPBERRIES
• 2 TBSPS CHIA SEEDS
• 2 TBSP OAT MILK
• 2 TBSP COCONUT NECTAR

1. IN A SMALL SAUCEPAN SIMMER TOGETHER FRESH RASPBERRIES, OAT MILK, COCONUT NECTAR AND CHIA SEEDS. LET COOK UNTIL IT THICKENS, ABOUT 15-20 MINUTES. LET COOL. 
2. PREHEAT THE OVEN TO 350 F.
3. IN A MIXING BOWL, WHISK TOGETHER OAT FLOUR, PROTEIN POWDER, BAKING POWDER AND SEA SALT. THEN ADD IN THE EGG, ALMOND EXTRACT, CASHEW MILK, WALNUT OIL AND COCONUT NECTAR. STIR UNTIL WELL COMBINED.
4. POUR A LAYER OF THE BATTER IN A BISCUIT OR A MUFFIN PAN IN THE INDIVIDUAL SPACES. ADD A SPOONFUL OF THE JELLY TO THE CENTER OF EACH DONUT AND TOP WITH A SINGLE RASPBERRY. COVER WITH MORE BATTER SO YOU CAN NO LONGER SEE THE JELLY.
5. PLACE THE DONUTS IN THE OVEN AND BAKE FOR 20 MINUTES.
6. ONCE BAKED AND COOLED. COAT EACH DONUT WITH POWDERED SUGAR!