Raspberry & Vanilla ‘Pronuts’

So ‘pronuts’ is the term floating around on social media for doughnuts that use protein powder as a replacement for some of the flour, resulting in a higher protein content. Whether they contain protein powder or not, baked doughnuts are just incredible and proof that something doesn’t have to be deep-fried and drowned in fan to taste amazing! It took me a while to perfect my base recipe for doughnuts as the dough needs to be slightly different to that of your regular cake, but now I’ve come up with a base recipe I’m proud of I can’t stop creating new flavours (look out for more in the future!).

The Good Guru asked me to create 2 Coeliac-friendly recipes for Coeliac Week (8-14th May) and baked doughnuts popped straight into my head! I used their vegan vanilla protein powder which acts as a great flavour base for the batter and used the Good Berries sachet to decorate and to compliment the flavour of the raspberries. This recipe is also dairy free, refined sugar free and low in FODMAPS!

raspberry & vanilla 'pronuts'

Makes 12-15


125g melted coconut oil

3 large eggs

100ml maple syrup

250ml unsweetened almond milk

1 tbsp cider vinegar

2 tsp gluten free baking powder

100g ground almonds

65g The Good Guru vegan vanilla protein powder

170g rice flour

125g fresh raspberries

To decorate:

50g cacao butter or coconut oil

45ml maple syrup

30g cacao powder

1 tsp vanilla extract

8g sachet The Good Guru Good Berries


  • Preheat the oven to 170oc and lightly grease a 6 hole doughnut pan with coconut oil (if like me you only have 1 doughnut pan then cover the remaining batter with a tea-towel in between batches)
  • MIx the baking powder, ground almonds, protein powder and rice flour together in a large bowl
  • Add the coconut oil, eggs, maple syrup, almond milk and cider vinegar to a blender or food processor and pulse 2-3 times until everything is combined
  • Pour into the bowl with the dry ingredients then mix everything together until you are left with a thick batter
  • Roughly choc the raspberries before stirring them through the batter
  • Spoon the batter into the greased doughnut pan and bake for 18 minutes or until a skewer comes out clean
  • Leave the doughnuts to cool in the pan for a few minutes, then run a palette knife gently around the edges before placing them on a cooling rack to cool completely
  • To make the chocolate icing simply melt the cacao butter or coconut oil in a bowl over a pan of simmering water
  • Remove the bowl from the heat then whisk in the maple syrup, cacao and vanilla (you may need to leave it to thicken slightly for a few minutes)
  • Gently dip the top half of each doughnut in the chocolate icing then sprinkle over the good berries sachet
  • Store in an airtight container


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