Raspberry Chia Hoops
Makes 10 Hoops
What you need:
3/4 cup oat flour (grind rolled oats in blender)
1 scoop plant-based protein powder - vanilla (I used Sunwarrior)
1/2 cup chia seeds
3 tablespoons hemp hearts
1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon himalayan salt
1/2 teaspoon true cinnamon
1/2 teaspoon ground vanilla (I use Giddy Yoyo)
1/3 cup maple syrup or coconut nectar
1/3-1/2 cup homemade hemp milk
1/3 - 1/2 cup raspberries
What to do:
-Preheat oven to 300°F and lightly grease a 6-cavity donut pan with coconut oil
-In a large bowl, combine oat flour, protein powder, chia, hemp, baking powder, cinnamon, vanilla and salt.
-Add in maple syrup, hemp milk, and stir until well combined, adding more hemp milk as needed to reach a smooth consistency.
-Add in raspberries and gently fold in.
-The batter will be slightly runny. This is normal.
-Spoon the batter into the donut pan, filling each cavity to the top or just about.
-Bake the hoops for about 25 minutes, until firm to touch.
-Cool the hoops in the pan for about 10 minutes before removing.
-Store in an airtight container