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1
In a medium bowl, stir cornstarch, protein powder, coconut sugar, oat flour, baking powder and salt.
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2
Make a well in the center and crack in the egg, egg yolk, yogurt, ghee and applesauce. Whisk egg with a fork, and then mix everything together until you have a really sticky dough. Cover and refrigerate at least two hours.
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3
One chilled, heat oven to 325u00b0F and generously rub a donut pan with melted ghee.
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4
Fill a piping bag with the chilled donut mixture and pipe into the donut pan, filling just under 2/3 of the way full. You will need to do this in 2 batches if you only have 1 pan. Keep the remaining dough chilled in the fridge.
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5
Bake until a toothpick inserted in the center comes out clean, about 14 minutes. Let stand in the pan 5 minutes.
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6
In a shallow plate, mix protein powder and cinnamon, adjusting the amount of cinnamon to taste.
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7
After 5 minutes, gently remove the donuts from the pan and immediately place them into the protein powder mixture, tossing them gently until totally coated. Devour.
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8
Notes:
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9
1. As with all gluten-free baking, please weigh your flour to ensure results
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10
2. These donuts do firm up a lot as they cool, so store them in an airtight container in the refrigerator.
