What's your favorite kind of donut? Our Ambassador Hannah has us jumping for joy with her low-carb chocolate-coconut-covered confection! It's made with our shirataki Miracle Rice! What?!? How?!? Glad you asked! Hannah will fill you in!⁣
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"I found my old donut maker while organizing my pantry a few days ago (typical quarantine activity, I know). This donut maker is fantastic; it's probably the from 1970s and has the classically old-fashioned look to it. After finding the donut maker, I decided to try out a new recipe I've been toying with. 

I have doubted the donut maker's ability to function, but it surprises me every time! I have no idea what temperature it cooks at (I am guessing it's around 350-375 degrees fahrenheit), but it works beautifully. I think this recipe would work great in a donut/bagel pan at 375 for 12-15 minutes or until firm to the touch."

Recipe by Hannah Heitz of @craving_happy on Instagram.
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INGREDIENTS:
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3 tbsp cocoa powder⁣
1 tbsp coconut flour⁣
1 cup oat flour⁣
2 tsp baking powder⁣
1 scoop (30g) protein powder (I used a pea protein blend)⁣
1/2 tsp xanthan gum (optional)⁣
2 egg whites⁣
1/2 c + 2 tbsp almond milk (or preferred type of milk)⁣ 
2 tbsp coconut oil, melted⁣
1/2 tsp coconut extract (optional)⁣
1/2 bag Miracle Rice, rinsed and patted dry⁣
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DIRECTIONS:
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1. Combine dry ingredients in a large mixing bowl.⁣
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2. Add in all wet ingredients except for Miracle Rice and combine well. If mix is too thick, slowly add in one additional tablespoon of milk at a time until the mix is a thick dough consistency.⁣
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3. Fold in miracle rice and mix until well combined.⁣
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4. Pour mix into well-greased donut pan (or donut maker) and cook at 375 for 12-15 minutes.⁣
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5. Let donuts sit for five minutes to cool, remove from pan, and let cool on a wire rack until cool.⁣
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6. Top with melted chocolate, frosting, or powdered sugar and enjoy! I had so much fun decorating mine. ⁣
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Thanks, Hannah! Make this dessert and make it low-carb with our Miracle Rice!