Sadie Nardini’s go-to glazed matcha donuts from Fit Girl Treats
Makes 12 regular donuts or up to three-dozen mini donuts
“After I started doing yoga and high-intensity interval training—and especially once I hit 40—I realized my weekly donut habit wasn’t going to cut it. I searched far and wide and found this amazing recipe from Leah Boston, a plant-based food blogger and creator of Fit Girl Treats. Her donuts are baked, vegan, gluten-free, and full of antioxidant-rich matcha—known worldwide for benefits like supporting heart health. They’re perfect for when you’re craving something sweet!”
¾ cup almond milk, divided
14 pitted Medjool dates
1¼ cup gluten-free all-purpose flour blend (I like Cup4Cup or King Arthur), plus more for dusting
1 tbsp tapioca starch (or tapioca flour)
1 tbsp organic matcha powder, plus ½ tsp, divided (I love Positively Tea Company)
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon, plus/tsp, divided
1 tbsp lemon juice
1½ tsp vanilla extract, divided
1 cup organic powdered sugar
1 cup coconut chips or organic shredded coconut
coconut oil for greasing
Heat oven to 350°.
In a microwave-safe bowl, heat ½-cup plus 2 tbsp almond milk in 30-second intervals in the microwave until warm. Add dates and let soak, 10 minutes.
In a bowl, mix flour, tapioca starch, 1 tbsp matcha powder, baking powder, baking soda, and ½ tsp cinnamon.
In a food processor or high-speed blender, blend date-and-milk mixture until smooth and creamy.
Make a hole in the center of your dry ingredients and add your date paste, lemon juice, and 1 tsp vanilla extract. Mix ingredients together until batter is smooth. Batter should be wetter than cookie dough but too thick to pour.
Grease donut pan with coconut oil, and dust with flour. Scoop batter into pan (either mini or regular) filling each donut cup to the top.
Bake until tops are slightly brown, 8–15 minutes. Let sit 5 minutes, then flip pan on a flat surface to remove donuts. (If donuts stick to pan, run a butter knife gently around their edges until they come loose.) Transfer donuts to a cooling rack, 60–90 minutes.
Once donuts are completely cool, make your glaze: In a bowl, mix together powdered sugar and remaining 2 tbsp almond milk, ½ tsp matcha powder, 1/8 tsp cinnamon, and ½ tsp vanilla extract. Dip donuts in glaze (it will harden, so dip right away) and then into coconut chips. Serve, or store in the fridge for up to 5 days.
214 calories per regular-size donut, 3 g fat (2 g saturated), 46 g carbs, 3 g fiber, 2 g protein, 148 mg sodium
See also Kathryn Budig’s Vegan BLT Recipe
This recipe is from Sadie’s course Fit & Fierce Over 40 (Or Any Age!), learn more at courses.sadienardini.com.