Page 111 - Recipebook

ALMOND

GLAZED

DONUTS

Servings: 2

IN A FOOD PROCESSOR BLEND: 2 SCOOPS
OF VANILLA WHEY PROTEIN ISOLATE, 1

CUP OF GLUTEN-FREE OATS, 1/2 A CUP OF
PITTED DATES, 1/4 CUP OF COCONUT OIL,
SLOWLY ADDING IN A BIT OF ALMOND
MILK UNTIL INGREDIENTS MIX INTO A SOFT

BATTER. FORM THE BATTER INTO DONUTS
AND GLAZE WITH ALMOND ICING.
ALMOND ICING: STIR TOGETHER 1 TBSP. OF
ALMOND BUTTER, 1/2 A SCOOP OF

VANILLA PROTEIN, AND A BIT OF
COCONUT MILK. NO BAKING NECESSARY! 100

Metabolic Window: Inside