By Sadie Nardini
Yoga teacher, Sadie Nardini, creator of Core Strength Vinyasa Yoga and Yoga Shred, shares her favorite donut recipe. These goodies are plant-based, vegan, baked,
not fried, and contain matcha powder for a healthy blast of antioxidants.
Sadie Says: “After I started doing yoga and high-intensity interval training—and especially once I hit 40—I realized my weekly donut habit wasn’t going to cut it. I searched far and wide and found this amazing recipe from Leah Boston, a plant-based food blogger and creator of Fit Girl Treats. Her donuts are baked, vegan, gluten-free, and full of antioxidant-rich matcha—known worldwide for benefits like supporting heart health. They’re perfect for when you’re craving something sweet!”
Serves: 12 regular donuts or up to three-dozen mini donuts
¾ cup almond milk, divided
14 pitted Medjool dates
1¼ cup gluten-free all-purpose flour blend
(I like Cup4Cup, Bob’s Red Mill or King Arthur), plus more for dusting
1 tbsp tapioca starch (or tapioca flour)
1 tbsp organic matcha powder, plus ½ tsp, divided (I recommend Positively Tea
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon, plus 1/8 tsp, divided
1 tbsp lemon juice
1½ tsp vanilla extract, divided
1 cup organic powdered sugar
1 cup coconut chips or organic shredded coconut
coconut oil for greasing
Heat oven to 350°.
In a microwave-safe bowl, heat ½ cup plus 2 tbsp almond milk in 30-second intervals in the microwave until warm. Add dates and let soak 10 minutes.
In a bowl, mix flour, tapioca starch, 1 tbsp matcha powder, baking powder, baking soda, and ½ tsp cinnamon.
In a food processor or high-speed blender, blend date-and-milk mixture until smooth and creamy.
Make a hole in the center of your dry ingredients and add your date paste, lemon juice, and 1 tsp vanilla extract. Mix ingredients together until batter is smooth. Batter should be wetter than cookie dough but too thick to pour.
Grease donut pan with coconut oil and dust with flour. Scoop batter into pan (either mini or regular), filling all the way to the top of each donut cup.
Bake until tops are slightly brown, 8–10 minutes. Let sit 5 minutes, then flip pan on a flat surface to remove donuts. (If donuts stick to pan, run a butter knife gently around their edges until they come loose.) Transfer donuts to a cooling rack for 60–90 minutes.
Once donuts are completely cool, make your glaze: In a bowl, mix together powdered sugar and remaining 2 tbsp almond milk, ½ tsp matcha powder, ½ tsp vanilla extract, and 1/8 tsp cinnamon. Dip donuts in glaze
(it will harden, so dip right away) and then into coconut chips. Serve or store in the fridge for up to 5 days.
Per Serving (regular size donut):
Fat 3 g (2 g saturated)
Carbs 46 g
Fiber 3 g
Protein 2 g
Sodium 148 mg
This recipe is from Sadie’s Fit & Fierce Over 40 (Or Any Age!) Course at http://www.dailyom.com/cgi-bin/courses/courseoverview.cgi?cid=825
See Her Other Plant-Based Diet, Yoga & Fitness Courses Here: courses.sadienardini.com
Sadie, E-RYT 500, YACEP Provider, is the founder of Core Strength Vinyasa Yoga™, a safer, stronger anatomy-enhanced flowing yoga style. She also created the Yoga Shred™, a popular cross-training HIIT + Yoga fusion for yogis — or anyone — to get fit, faster.
Sadie offers quality online trainings for wellness pros and personal fitness/transformation courses.
She is regularly featured in media such as Glamour, Fitness, Self Magazine, Men’s Health, Women’s Health, New York Times, Yoga Journal, Whole Living and more.
Sadie is the lead singer for the rock band, Sadie & The Tribe.
She lives and works in Santa Barbara, California.