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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Donut Crispy Cake

Donut Crispy Cake

Does anyone else love MisterKrisp (@mister_krisp) from Instagram? They're the people can shape a Rice Krispy Treat into just about anything you can think of. 

Well, here's our Athlete Food take on a Mister Krisp dessert. It's a giant donut (because #weridefordonuts) made with a no-marshmallow, hemp seed studded crispy base and topped with homemade buttercream frosting. 

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Donut Crispy Cake

4 cups Rice Krispies cereal (bonus points for using the brown rice variety)

1 tablespoon coconut oil

½ cup brown rice syrup

½ cup creamy peanut butter (or use sunflower butter to make it nut-free)

1 tablespoon honey

¼ cup mini white chocolate chips (these are totally optional - add them for a sweeter donut)

2 tablespoons hemp seeds

In a large microwaveable bowl, melt the coconut oil. Add rice syrup, peanut butter and honey to the bowl with the coconut oil and stir to combine. Put bowl back in the microwave and cook on high for 45 seconds. Stir mixture again, making sure the ingredients are well combined. Add cereal one cup at a time, stirring between additions to make sure all of the crispies are coated with syrup mixture. 

Mix in chips (if using) and hemp seeds.

If you have a donut cake pan (we have one similar to this one), grease it with a little coconut oil, and transfer mixture to it. Firmly press into place. You may have to muscle it, but you want the mixture compact so it dosn't fall apart when you cut them. Chill the pan in the refrigerator for at least 15 minutes before adding frosting. 

If you don't have a donut pan, you can shape the mix into a ring yourself. It will help if you grease your hands with a little coconut oil first. That's what the MisterKrisp people would do. You can watch this video for inspo. 


Simple Buttercream Frosting

2 cups Powdered Sugar (sifted to get rid of the lumps!)

1 stick of unsalted butter, sorted at room temperature

1 teaspoon Vanilla extract

1-2 tablespoons whole milk

**It's a good idea to take the butter out of the refrigerator as soon as you start the donut project (or even earlier) so that it is softened by the time you make the frosting. Also, don't skip the sifting step - lumpy butter cream is not pretty!!**

In a stand mixer bowl or a standard mixing bowl if using a hand mixer, combine the butter and 1/4 of the powdered sugar. Mix on low speed so the sugar does not erupt in a flour cloud. Repeat this step until all of the sugar has been added. It will look dry, but don't worry, a tiny bit of liquid makes it all come together.

Add vanilla and 1 tablespoon of milk. Mix on a higher speed until incorporated and smooth. Add a 1/2 tablespoon of milk and mix again. If frosting appears too thick, add the remaining 1/2 tablespoon of milk. 

 

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