(Vegan Maple Bacon Donuts with Hemp Protein, AKA Dompierre’s Donuts)
Answer: They could all probably pick you up over their heads and Bane you.
There was a time when this kind of strength in skateboarding was not appreciated; in fact, for a time, this kind of dedication to any other craft was seen as openly hostile to the kind of nonconformity and free-flowing vibes that skateboarding emits. It would be overly simplistic (read: wrong) to suggest that bodybuilding and skateboarding are now the most inseparable of friends, but with more and more skaters admitting that they spend time in the gym (indeed, P-Rod is a self-admitted gym rat), the idea of maintenance via weight training is no longer met with universal shock and feelings of betrayal.
While I could wax poetic on the very real benefits weight training can have on skating, I’ll leave that to the aforementioned skaters and The Daily Push; instead, I’d like to take a minute to examine the almost unbelievable transformation of Nick Dompierre. I’m not just talking about the #transformationtuesday from skinny to jacked (impressive though it is), but also just the general transition from unhealthy to healthy. If you read his interview in The Daily Push, it’s easy to see how health and fitness has changed his life for the better and if you follow him on Instagram or YouTube, you can see the real dedication it takes to make that transformation.
Of course, with any strict diet and exercise regime, a cheat day is inevitable–and while the vast majority of the recipes I post are healthy, I wholly espouse the occasional cheat day. Follow Nick on any social channel and you’ll see that he has an unparalleled love of donuts. While I can’t squat 470 lbs, I can identify with a love of donuts. I think we all can, and frankly, I share Jim Gaffigan’s mistrust of anybody who doesn’t. I reached out to Nick to see what his favorite donut is and he came back with maple bacon. Alas, this week’s recipe is a veganized maple bacon donut.
I’m not going to lie to you – yes, this has extra protein in it, but it’s also a donut. If you’re following an “if it fits your macros” diet approach (IIFYM), then this donut is a great way to get a little extra protein while enjoying something sinfully sweet. But if you’re trying to stay away from anything indulgent, then you should know this donut doesn’t sub out traditional baking ingredients like sugar and flour. Will this donut make you squat twice your weight? Probably not. Will it help you ollie over an entire manny pad? Unlikely. Will it taste delicious and help satisfy the sweet tooth on a cheat day with a little extra protein? Absolutely.
Without further ado, Dompierre’s Donuts.
- 2 flax eggs (tbsp. ground flaxseed + 6 tbsp. cold water)
- ¼ cup vegan butter or coconut oil
- ¼ cup pure maple syrup
- ½ tsp. maple extract (if you don’t have this, just sub the brown sugar below with 2 more tbsp. of maple syrup instead)
- 2 tbsp. brown sugar
- 1 cup all-purpose flour
- ¼ cup (30g) hemp protein powder (unflavored or vanilla are best; you can also just sub more flour if you don’t have this on hand, but then just scratch out “protein” under the description above 😉)
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup soy milk
- 3-4 slices veggie bacon (preferential to Sweet Earth Benevolent Bacon, but do what works for you)
- 1 cup confectioner’s sugar
- ½ cup pure maple syrup
- Preheat the oven to 350°F and make those flax eggs. Combine the flax and water, stir and leave in the fridge for 10 minutes.
- While that’s gelling, put the butter in a small bowl and start whipping it with a fork. Then stir in the maple syrup until it’s just about mixed up (in other words, no large clumps left).
- Transfer the butter/syrup mixture to a large bowl, then add in the flour, baking powder, flax eggs, salt, hemp protein and soy milk and stir it all up until combined. Grease up a donut tray and get ready for the messy part.
- If you have a piping bag, awesome. If you just googled what the difference between a piping bag and a bagpipe is, then grab a Ziploc plastic bag. Fill it up with the batter, seal it, then cut out the small corner so that there’s a ¼” hole in the corner of the bag. Use that to squeeze the batter out into the donut tray so that each mold is filled up just about 1/8” from the top. Bake at 350°F for 15 minutes, take out and let cool.
- While those are cooling, whisk together the confectioner’s sugar and maple syrup to create the icing and then cook the veggie back according to package directions (stove top is best to make it crispy if you’re using Morningstar).
- Once the donuts are cooled, dip them face-down into the icing and then crush some crispy veggie bacon on top. Let them dry and then chow down for an epic cheat day!