The Oat Cloud Donut

Traditional recipe and also with the Bimby, low glycemic index.
Great for breakfast for both big and small, fragrant, ideal for those with weight or diabetes issues, as oat flour is low glycemic index.
The oat cloud donut, which we will make will have a working method that will allow it to maintain the right softness despite oat flour being more compact compared to other flours.
The trick is to incorporate as much air as possible with the working.
An important thing is that all ingredients must be at room temperature.

This recipe can be made with all types of flours and even in muffin version.

Recipes thought for you:

Cost: Very economical
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

202.40 Kcal

calories per serving

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Energy 202.40 (Kcal)
Carbohydrates 32.24 (g) of which sugars 0.88 (g)
Proteins 5.61 (g)
Fat 10.84 (g) of which saturated 1.49 (g)of which unsaturated 6.21 (g)
Fibers 2.95 (g)
Sodium 106.67 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

2 1/4 cups oat flour (or other flour of your choice)
1/2 cup almond flour
1/2 cup oat milk
120 g erythritol
1/4 cup seed oil
1 tbsp baking powder
2 eggs
1 pinch salt
2 tsp vanilla extract (or 2 sachets of vanillin)
as needed erythritol (powdered)
1 pinch salt

The Oat Cloud Donut

Tools

What we need to make

2 Bowls
1 Electric whisk
1 Food processor or the Bimby
1 Bundt pan from 9 inches
1 Sieve

Steps

To make

Sift together the flour and the baking powder.
In a bowl if working with the electric whisk, or in the mixer, put the sweetener with the oil, vanilla, and oat milk, and work well until it is all dissolved. (you should not feel the gritty erythritol in the mixture), and set aside.
Now beat the egg whites until stiff with a pinch of salt.
When they are well beaten,
still with the whisk running, add the yolks, one at a time.
Next, add the well-sifted powders together, alternating them with the oil a tablespoon at a time this time with the spatula, making rotating movements from top to bottom to not deflate the mixture.
Preheat the static oven to 356°F, and prepare a bundt pan or a cake pan from 9 inches, buttered and floured, and pour in the obtained mixture.
Bake the donut for about 40 minutes, do the toothpick test.
Once the donut has cooled, you can unmold it and finish with powdered erythritol.
Sift together the flour and the baking powder.
Put the sweetener with the oil, vanilla, and oat milk, and work well until it is all dissolved. (you should not feel the gritty erythritol in the mixture) 3 min. speed 4 and set aside in a bowl.
Now insert the butterfly and beat the egg whites until stiff with a pinch of salt. 4 min. speed 4.
When they are well beaten, still with the whisk running at 4 from the hole, add the yolks, one at a time.
Reduce the speed to 2 and then add the well-sifted powders together, alternating the oil little by little, still with the butterfly running.
Preheat the static oven to 356°F, and prepare a bundt pan or a cake pan from 9 inches, buttered and floured, and pour in the obtained mixture.
Bake the donut for about 40 minutes, do the toothpick test.
Once the donut has cooled, you can unmold it and finish with powdered erythritol.