Happy Saturday beautiful ladies!
Ok….so I woke up this morning with the worst headache! Thankfully, it settled down after drinking lots of water, indicating that I’m definitely not doing too well with my “Drink more water” goal! From now on, this girl will have a Volvic bottle glued to her right hand!
Headache aside, I’d just like to announce that I’m currently in heaven. Larabar heaven. And boy is a happy place to be! You see, the postman called with a special package for me this morning…..yes, it was from my foodie swap buddie, Whitney
I’m SO excited to try these! Whitney- THANK YOU SO MUCH! And Jemma, huge hugs and thanks to you for organising everything! The international food swap was such a great idea
I also received this little gem in the mail…
I sent off for this free little avocado recipe book from http://www.summeravocados.com. It’s got some pretty cool recipe ideas that I’ll have to try. Thank you avocado people!!
Ok…so now it’s time for my superfood Saturday recipe! And today’s superfood is………………..
Ok..so what actually is spirulina?
“Spirulina is a nutritional supplement made from special types of bacteria. It usually comes as a powder, containing lots of protein and all essential amino acids. It helps in diabetes, movement problems, HIV, hayfever, heart problems and stroke/recovery from stroke”.
And not only that but it turns everything bright green!!
I’ll be honest with you. The taste of spirulina doesn’t agree with me. However, I’ve had a bag of the stuff sitting in my cupboard for several months. Hmmmm…..how can I sneak some spirulina into something and mask it’s taste?
This is what I came up with…
Polo donuts- chocolate flavoured donuts covered in peppermint protein frosting. 100% vegan
The peppermint extract made for a minty, whipped frosting that had no detectable spirulina undertones
-1/2 cup brown rice flour
- 2heaped Tbsp cacao powder
- 1/3rd cup maple syrup
- 1tsp baking powder
- pinch of Himalayan sea salt
- 1chia egg (made with 1tbsp chia seeds left to soak in 1/3rd cup water)
Mix the wet ingredients together and then add the dry, until a smooth batter is formed. Squirt into a donut pan using a piping bag and bake at 160degC/325degF for 15mins.
Peppermint protein frosting
- 1scoop of protein powder (I used vanilla sun warrior)
- 1/3rd cup chickpeas
- 1tsp spirulina powder
- sweetener of your choice if desired
- a splash of water
Use just enough water to make a thick, gooey frosting and spread onto the donuts once they have cooked and cooled.
I sprinkled them with raw cacao nibs to add a little crunch
Do you like donuts?
What’s your favourite donut flavour?
Have you ever tried spirulina? Did you like it?
Happy superfood Saturday!!!