Yoga Journal Singapore - June-July 2018

PHOTO: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR,

HEADSHOT: RICK CUMMINGS

MAKES 12 REGULAR DONUTS OR UP TO

THREE-DOZEN MINI DONUTS

“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!”

¾ cup almond milk, divided

14 pitted Medjool dates

1¼ cup gluten-free all-purpose flour blend,

plus more for dusting

1 tbsp tapioca starch (or tapioca flour)

1 tbsp organic matcha powder,

plus ½ tsp, divided

1 tsp baking powder

More Matcha

Yoga teacher Sadie Nardini, creator of Core Strength Vinyasa Yoga and Yoga Shred, shares her

favorite donut recipe. These goodies are baked, not fried, and contain matcha powder for a

healthy blast of antioxidants.

45

june / july 2018

yogajournal.com.sg

TEACHER’S TABLE

eat well

Sadie Nardini’s, go-to glazed matcha donuts From Fit Girl Treats

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 them soak

for 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 each donut cup to the top.

Bake until tops are slightly brown, 8–15 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, 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, 1/8 tsp cinnamon, and ½ tsp vanilla

extract. 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.

NUTRITIONAL INFO 214 calories per regular-size donut, 3 g fat

(2 g saturated), 46 g carbs, 3 g fiber, 2 g protein, 148 mg sodium

This recipe is from Sadie’s course Fit & Fierce Over 40 (Or Any

Age!), courses.sadienardini.com.