I’ve got another wonderful find to share with you all today.
Oh – and 2 great recipes too!
I was truly impressed with the story behind LYNQ fruit and vegetable blends, as the company’s mission resonates for this mom who’s always looking for ways to ramp up her kid’s nutrition.
LYNQ (“Love Yourself No Question”) was created by a mom who was determined to incorporate more fruits and veggies into her son’s diet, after he stumped numerous medical professionals with a combo of symptoms. After months of research and experimentation in her kitchen, her son’s health began to improve, and the idea for LYNQ was born.
All LYNQ products are non-GMO, soy-free, gluten-free and vegan. Each superfood blend contains up to 50% of your daily intake of vitamins A, B, C, D, E and K, up to 6 grams of fiber per serving, and is a good source of calcium, potassium and folic acid. The ingredients come from produce that is grown organically, dehydrated, and ground to powder. They can be added to smoothies, infused into water bottles or folded into almost any recipe you’re already making for your family. LYNQ retains its nutritional value in extreme heat, so no need to be concerned when baking with their products.
So of course, I made donuts!
These easy baked donuts get a sneaky boost of vitamins, thanks to a few tablespoons of LYNQ in the batter. Each recipe comes together in minutes, and I love the idea of having LYNQ on-hand, to stir into whatever I’m making for Noah at any time.
Wanna try LYNQ for yourself? I’ve got a promotional code to get you started! Simply type in SILVER20 at checkout, to receive 20% off your full order! And be sure to follow LYNQ on social media for lots more recipe inspiration.
How will you use LYNQ?
adapted from Macro Chef
3/4 cup flour (I used all-purpose but you can use whole wheat, a gluten-free blend or ground oats)
2 tablespoons peanut powder (optional; can increase flour by 2 tablespoons instead – learn more about peanut powder here!)
3 tablespoons LYNQ Invincible Superfood Blend
1 teaspoon baking powder
1 egg, beaten
1/4 cup maple syrup
1/4 cup milk
3 tablespoons creamy peanut butter (or any nut butter)
1 teaspoon vanilla
Chocolate and Peanut Butter Glazes:
1/4 cup chocolate chips
2 teaspoons coconut oil
2 tablespoons peanut powder mixed with 2 tablespoons water (may substitute with 2 – 3 tablespoons melted peanut butter or other nut butterh)
For the donuts: Pre-heat oven to 350 degrees; grease and flour a doughnut pan (I like this one).
In a medium bowl, whisk the flour, peanut powder (if using), LYNQ, baking powder and salt. Add the egg, maple syrup, milk, peanut butter and vanilla; whisk till smooth. Transfer batter to a ziploc bag and snip an opening in one corner. Pipe the batter into your pan; tap lightly to level. Bake donuts for 7 – 10 minutes or till a tester comes out clean. Transfer donuts to a wire rack set over a piece of waxed paper; cool completely.
For the glazes: Place the chocolate chips and coconut oil in a small bowl and microwave for a minute; stir till smooth. Dip the top half of each donut into the glaze, allowing the excess to drip off, and return to the wire rack to set. Drizzle with the peanut powder (or peanut butter); let set before serving.
Blueberry “Sneaky” Donuts with Lemon Glaze
adapted from Southern In-Law
1/3 cup flour
1/4 cup blueberries
3 tablespoons almond flour
2 tablespoons LYNQ Empowdered Superfood Blend
1/2 teaspoon baking powder
3 egg whites, room temperature
2 teaspoons vanilla
3 tablespoons maple syrup
1/2 cup confectioner’s sugar
2 – 3 teaspoonsh lemon juice
For the donuts: Pre-heat oven to 350 degrees; grease and flour a doughnut pan.
Remove 1 tablespoon flour from your measured 1/3 cup and toss with the blueberries; set aside. Combine the remaining flour with the rest of your ingredients and stir till smooth. Gently fold in the blueberries. Spoon into your prepared pan and bake for 7 – 10 minutes or till a tester comes out clean. Transfer donuts to a wire rack set over a piece of waxed paper; cool completely.
Whisk confectioner’s sugar with lemon juice, adding more sugar or juice if needed till a thick yet pourable glaze is achieved. Dip the top half of each donut into the glaze, allowing the excess to drip off, and return to the wire rack to set.
This delicious recipe brought to you by Sheri Silver
Note: I was not compensated for this post. LYNQ sent me their products in exchange for a review; all comments and opinions are – as always – completely my own.