Carrot-Cake-Donuts

One of the things I took with me from England is the unconditional love for black tea with milk, blueberry porridge and carrot cake! Carrot cake is very popular in England and quiet rightly, because it is an all-rounder. It fits every season and tastes great on every occasion. So far, I have not experienced anyone who would refuse a carrot cake. That’s why I created these wonderful and delicious carrot-cake-donuts.

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LOW-FRUCTOSE

LACTOSE-FREE

GLUTEN-FREE

LOW-FODMAP

Is it too early to think about Easter holiday? No, I don’t think so! And even if you are annoyed by the supermarkets showing their Easter bunnies everywhere, it’s time about thinking what to serve your family as an Easter menu. After all, this has to be tested and enjoyed in peace. Without any hustle and bustle.

I have adapted this recipe for our sensitive bellies, but of course without sacrificing the taste, because after all, our bellies deserve the best. The carrot-cake-donuts taste warm from the oven, but also served cold with frosting. Personally I prefer the frosting, as I found the combination of sweet-tasting carrots and coconut very convincing.

What makes the recipe so healthy? The carrots and buckwheat flour increase the fiber content, which is important for our intestinal health and in particular our intestinal activity. The carrots also provide vitamins and enhance the carrot cake donuts with other valuable nutrients. Because the donuts are baked, they are not as fatty as donuts from the supermarket or bakery.

Enjoy and share!

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Preparation time in min: 30

Calories per serving: 215

Ingredients (for 6 donuts):

200 g buckwheat flour
150 g finely-grated carrots
150 g coconut yoghurt
80 ml coconut milk
50 g honey / 70 g rice syrup
1 tbsp chia seeds

1 tsp baking powder
1 tsp cinnamon
1/3 tsp ground/finely-grated ginger
1/3 tsp turmeric
1/3 tsp lemon zest
optional: raisins

Preparation:

1. If you tolerate raisins (not recommended for a low-fructose, low-FODMAP or low-histamine diet), soak them in the water first.
2. Wash, peel and finely grate the carrot.
3. Preheat the oven to 200°C top / bottom heat.
4. In a bowl mix all dry ingredients thoroughly. Then add the rest of the ingredients (except yoghurt) and use an electric hand mixer to make a smooth dough. Let the dough rest for about 5 to 10 minutes.
5. Grease the donut tray with some vegetable oil, pour in the dough and bake for about 15 minutes.
6. Serve with coconut yoghurt, honey / rice syrup, nuts and / or raisins as preferred.

Bon Appetit!

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Hello, my name is Dominika!

I am a nutritionist and since few years I am specialized in the field of “intestinal health”. Enjoy browsing here!

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Frequently asked questions

I tried everything. But it is best not to eat at all. Do I take the strain off my gut?

In order to maintain an adequate supply of nutrients, to build up a rich microbiota as well as holistic health, a regular and symptom-oriented diet is necessary. The intestine and its great population need the right foods. Get a professional support along your way and always be patient. Exchange your ideas and wishes with your nutritionist. Or if you need some help, just don’t hesitate to contact me via the form.

I have no identified intolerances. Why do I still not tolerate fresh dairy products or fiber-rich foods?

Fresh dairy products contain higher levels of probiotics than usual, so they can briefly lead to lactose intolerance-like symptoms. The same is true for fiber-rich foods containing prebiotics. The intestine simply has to get used to the new population. Initially, you can relieve your stomach with a combination of vegetables and vegetable oils (such as linseed oil).

Cabbage, beans or fiber are bloating. Is there anything I can do against it?

A varied diet is important, including healthy fats. These relieve the intestine by ensuring that the food stays in the stomach for a longer time. Therefore always combine the meals with vegetable fats. But watch out – also the amount is important. Furthermore, frozen cabbage or beans are normally leading to less bloating.

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Carrot-Cake-Donuts

Eines der Dinge, die ich aus England im Gepäck mitgenommen habe, ist die Vorliebe für schwarzen Tee mit Milch, Porridge mit Blaubeeren und Carrot Cake! Carrot Cake ist in England besonders beliebt und das zurecht, denn er ist ein Allrounder. Er passt zu jeder Jahreszeit und schmeckt zu jedem Anlass. Bisher habe ich auch keinen erlebt, der einen Carrot Cake ausschlagen würde. Deshalb habe ich mich herangetraut und diese wundervollen, wahnsinnig leckeren Carrot-Cake-Donuts kreiert.

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Rezept ausdrucken

FRUKTOSEARM

LAKTOSEFREI

GLUTENFREI

FODMAP-arm

Ist es zu früh über Osterzeit nachzudenken? Nein, ich finde nicht! Und auch, wenn man genervt durch die Supermärkte schlendert und verfrüht überall die schokoladigen Osterhasen sieht, kann man sich ruhig Gedanken machen, was man der Familie an Ostern leckeres servieren möchte. Denn schließlich muss das in Ruhe getestet und genossen werden. Ohne jeglichen Trubel.

Das Rezept habe ich von den Zutaten her für unsere sensiblen Bäuche angepasst, aber natürlich ohne Einbußen im Geschmack, denn schließlich wollen auch unsere Bäuche nicht umgangen werden. Die Carrot-Cake-Donuts schmecken warm aus dem Ofen, aber auch kalt serviert mit Frosting. Das weitere hat bei mir gewonnen, da ich die Kombination aus süßlich-schmeckenden Karotten und Kokos überzeugend fand.

Was macht das Rezept so gesund? Durch die Karotten und das Buchweizenmehl ist der Ballatstoffanteil erhöht, welcher für unsere Darmgesundheit und insbesondere unsere Darmtätigkeit von Bedeutung ist. Die Karotten liefern zudem Vitamine und werten mit weiteren wertvollen Nährstoffen die Carrot-Cake-Donuts auf. Dadurch dass die Donuts gebacken werden, sind sie nicht so fettastig wie Donuts aus dem Supermarkt oder Bäcker.

Schmecken lassen, berichten und teilen!

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Zubereitungszeit in Min: 30

Kalorien pro Portion: 215

Zutaten (für 6 Donuts):

200 g Buchweizenmehl
150 g fein-geriebener Karotte
150 g Kokosjoghurt
80 ml Kokosmilch
50 g Honig / 70 g Reissirup
1 EL Chia-Samen

1 TL Backpulver
1 TL Zimt
1/3 TL gemahlener/fein-geriebener Ingwer
1/3 TL Kurkuma
1/3 TL Zitronen Zest
optional: Rosinen