Sweet Potato Tahini Lactation Donuts

June 1, 2018

 

I've never been hungrier than when breastfeeding! In fact, breastfeeding mamas need to consume more calories than when they were pregnant. Combined with sleep deprivation and the energy it takes to look after a baby, it is important for mamas to have frequent small meals, including snacks.

 

 

While a regular donut can send blood sugar soaring and create energy crashes later on (exactly the opposite of what a sleep-deprived mama needs!), these donuts have less sugar and include lactation-boosting ingredients and healthy fats to help keep your energy stable.  So go ahead, make a batch and get your snack on!  And P.S., these make the perfect treat to celebrate a napping baby!

 

 

Ingredients

 

For donuts

  • 2 cups rolled oats

  • 1 cup sweet potato puree

  • 1/2 cup non-dairy milk (I used Ripple's Unsweetened Pea Milk)

  • 1/4 cup tahini (or other nut or seed butter)

  • 2 flax eggs (2 tablespoons flax mixed with 5 tablespoons water, let stand for 5 minutes)

  • 1/4 cup maple syrup

  • 2 teaspoons cinnamon

  • 1 teaspoon baking powder

  • 1 tablespoon Brewer's Yeast (optional)

 

For glaze

  • 1/2 to 1 tablespoon coconut oil

  • chocolate (chocolate bar, chocolate chips or raw cacao powder all work!)

 

Instructions

 

  1. Preheat the oven to 350 degrees.

  2. Mix the flax eggs and set aside.

  3. In blender (I used a vitamix), blend the oats into a flour.  Pour into a small bowl and add the remaining dry ingredients (cinnamon, baking powder, and brewer's yeast).

  4. Add the sweet potato puree, tahini, flax eggs, maple syrup and non-dairy milk to the blender and blend.

  5. Add 1/2 the dry mixture, blend, and add the remaining dry mixture.  Depending on the thickness of the non-dairy milk you used, you may need to add up to 1/4 cup water to make sure the ingredients blend well.

  6. Transfer mixture into a plastic bag, cut the corner and pipe into the donut pan.  I found it easiest to put the bag over a small bowl to get it in there!  You can then use a utensil (I used a reusable chopstick) to eliminate any air bubbles to get smooth donuts.

  7. Bake for 22-24 minutes.

  8. To glaze, mix chocolate and coconut oil over low heat and let cool, but not harden.  Then dip the cooled donuts in! I did a double coat.

Please reload

You may also enjoy:

Hello! I'm Danielle, the nutritionist, lawyer and mama behind gheeful. I left Big Law two years ago to pursue my passion for educating people about wellness. I am a entrepreneur, wife, sister, daughter and full-time SAHM to Ellington. On this blog, I share about wellness, motherhood, non-toxic living, home decor and inspiration, and travel. Thank you so much for visiting my little corner of the internet!

INSTAGRAM
  • Instagram - Black Circle
  • Facebook - Black Circle
  • Pinterest - Black Circle
Please reload

© 2019 Gheeful. All rights reserved.