· 1 flax egg (1 tbsp ground flax seeds, 3 tbsp water, whisked and set aside for 10 minutes)
· 1 handful of raspberries
· 1 cup of coconut cream (set in the fridge 1 day before)
· 1 tsp beetroot juice
· 1tsp blue spirulina
Instructions:
1. Preheat oven to 180C (355F) /gas mark 4
2. In a large bowl add the oats and baking powder. Add in the mashed banana, oat milk and flax egg until well combined.
3. Spoon each mixture in a silicone donut pan and smooth it out with a spoon.
4. Bake in the oven for 25-35 minutes or until golden brown. Remove the donut pan from the oven and place it on a cooling rack. Allow the donuts to cool completely before removing them from the mold.
5. Once the donuts are completely cool, mix ½ cup of the coconut cream and beetroot juice to obtain the pink colour and repeat the same with the blue spirulina.
6. Decorate with toppings I chose frozen raspberries and sprinkles.
