Butterfly Pea Flower Mini Donuts

I first learned about butterfly pea flower a few years ago as it was beginning to grow in popularity. It has incredible antioxidant and skin healing properties.

It’s also anti-inflammatory and is a fantastic herb to use when you want to calm the nervous system.

Ingredients:

• 80g or 1 small banana

• 1 + 1/4 cup tigernut flour (sub almond flour)

• 1/2 cup arrowroot flour (sub tapioca starch)

• 50g lavender lemon beauty collagen (optional)

• 1 tsp baking soda

• 2/3 cup coconut milk

• 1 egg or Gelatin Egg (10g bovine gelatin + 2 tbsp boiling water + 1 tbsp room temp water)

• 1 tbsp avocado oil (sub coconut oil)

• 1 tbsp apple cider vinegar

  Frosting:

• 1 tbsp butterfly pea flower powder

• 1/4 cup coconut milk

• 50g apple sauce

Preparations:

• Mash the banana in a bowl with a fork. Add in the egg (if using) coconut milk and avocado oil mix together well.

• If using gelatin egg, add it in later

• Add in the flours, collagen and baking soda. Stir together to combine. Set the batter aside.

• Make your gelatin egg by adding 2 tbsp boiling water & 1 tbsp room temperature water to a small dish. Slowly stir in 10g bovine gelatin and stir well to avoid clumping. Immediately pour this mixture into your existing batter and stir well

• Finish by adding the apple cider vinegar.

• Spoon the batter into your mini donut maker and cook for three minutes. Wait for the donuts to cool before frosting them.

• To make the frosting, combine the butterfly pea flower powder and coconut milk and dip your donuts into the mixture.