Oats Doughnuts

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  • 25 Minutes
  • 2 Serving

INGREDIENTS

  • Bagrry’s White Oats - ⅓ cup, powdered
  • Whole wheat flour - ⅓ cup
  • Refined Flour - ⅓ cup
  • Caster sugar - ⅓ cup
  • Low fat yoghurt (slightly sour) - 125 gms
  • Egg white - 1
  • Vegetable oil - 1 tbsp
  • Vanilla essence - ¼ tsp
  • Baking powder - ½ tsp
  • Salt - a pinch

PREPARATION

  • Sift all the dry ingredients in to a bowl - powdered Bagrry’s White Oats, whole wheat flour, refined wheat flour, baking powder & salt
  • In a separate bowl, with the help of a blender, beat egg white, sour curd, vegetable oil & caster sugar. To this, add the vanilla essence
  • Gently mix the batter with the dry ingredients
  • Grease the doughnut moulds/rings with a little oil & fill the moulds with the batter
  • Bake in a preheated oven at 180ºC for 10-12 mins. Once done, cool the doughnuts on a wire rack
  • Garnish with chocolate sprinkles or glaze with some honey

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