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Pink, Vegan, Coconut Glazed Cinnamon Baked Donuts

French/Australian foodie, mom & health enthusiast Claire Power shares some of her cooking secrets and two drool-worthy recipes



Q: What are your favorite smoothie ingredients?

A: Chia seeds for protein, bananas for sweetening, and nut milk, cinnamon, and tahini for a boost of calcium and good fats. Plus, I love this flavor combination!

Q: How has food impacted your life and health?

A: Going vegan has helped with my digestive and skin issues.


For the Donuts

2 cups whole wheat our 1 cup coconut sugar 2 tsp baking powder 2 tsp ground cinnamon 1⁄2 tsp sea salt

11⁄4 cups almond milk 1 tbsp apple cider vinegar 2 tbsp coconut oil 2 tsp vanilla extract

For the Pink Coconut Glaze

1 can coconut milk 1 tbsp maple syrup Natural pink food coloring or beet juice 1 tsp vanilla


Dried rose petals, shredded coconut


Place a can of coconut milk in your fridge while making the donuts. Preheat your oven to 225°C/440°F. Mix all the ingredients together in a bowl. In a greased donut pan, pour the batter until two-thirds full. Bake for 15-20 minutes. Leave the donuts to cool. Mix the glaze ingredients together using the solid coconut milk at the top of the can and a few drops of pink natural food coloring at a time. Dip each donut in the glaze and top with dried rose petals or shredded coconut.




1⁄2 cup chia seeds 2 cups almond milk 1⁄4 cup maple syrup 1 tsp cinnamon 1 tbsp peanut butter 1⁄3 cup raw cacao powder 1 tsp vanilla paste Pinch of salt


Berries, granola, nuts


Mix all the ingredients in a blender and pour into glasses/bowls. Leave to set in the fridge for 10 minutes or more. (Keeps in the fridge for 2-3 days.)

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