- 150g plain flour
- 60g fine caster sugar
- 1 tsp baking powder
- Pinch of salt
- ½ tsp ground cinnamon
- 100g + 2 tbsp Alpro Greek Style Coconut
- 100ml Alpro Oat drink
- 1 tbsp apple sauce
- 1 tbsp vegan butter, melted
- 1 tsp pure vanilla extract
- 40g granulated sugar
- 1tsp ground cinnamon
- 6 tbsp vegan butter, melted
- Alpro Greek style Oat, for dipping
Start by preheating your oven to 170°C and spraying a donut pan with non-stick spray.
In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Then pour in the Alpro Greek Style Coconut, Alpro Oat drink, applesauce, melted butter and vanilla . Give it a good mix with a large wooden spoon until you have a batter just like cake batter – not too thick but not runny, either.
Spoon or pipe the batter into the donut pan stopping when it's about 3/4 full. Overfill, and you might lose the hole from your donuts as they rise and expand in the oven.
Bake for 20-25 minutes or until the edges turn lightly golden brown. Pans and ovens vary, so they could take a few extra minutes to bake. Be patient! Leave them in the pan for 2 or 3, then carefully take them out and move to a wire rack to carry on cooling.
For the topping: In a medium bowl, stir together the topping sugar and cinnamon, and melt the butter in a separate bowl.
Dip the donuts into the melted butter, both sides or just one side if you like. Then dunk the donut into the cinnamon sugar mixture to coat. Proudly serve, with an extra dollop of Alpro Greek Style Oat on top. Best enjoyed straightaway, or on the same day you make them. If you do have any leftovers, they'll keep for two days at most, covered and at room temperature. But we guarantee they're just too yummy to hang around that long!