These spirulina-matcha donuts are what weekend dreams are made of

Instragramming cupcakes and rainbow-colored bagels is so passé. But one pastry continues to rack up the double taps: donuts. The breakfast food has evolved from simple, glazed Krispy Kreme-type treats to artisanal creations drawing block-long lines—especially on National Donut Day (yes, it’s a real thing), which is on June 2.

But celebrating doesn’t have to mean OD-ing on gluten and sugar. Sweet Bean Eats chef Sarah Pachelli has perfected a special recipe exclusively for Loosie’s Cafe, a cafe-slash-open workspace that opened last month adjacent to Loosie’s Kitchen in Brooklyn. Behold: the matcha spirulina donut.

“Playing with matcha and spirulina started the way most superfood experimentation starts: with smoothies.”

“Playing with matcha and spirulina started the way most superfood experimentation starts: with smoothies,” Pachelli says. “From there, I got more creative.” She explains that being a nutritional chef, her main goal is always to find ways to use food as medicine—especially for clients who stick to a strict anti-inflammatory diet.

“I’m constantly scouring the internet and Instagram for inspiration,” she says. Once she has the basic structure of a recipe, “I tweak, alter, and substitute until it becomes my own.” And the result is pretty darn delicious.

Scroll down to get the recipe for these low-sugar, gluten-free, superfood-packed treats.

Gluten-Free Matcha Spirulina Donuts

Makes 6 donuts

Ingredients
For donuts:
1/4 cup coconut flour2 Tbsp spirulina powder3 Tbsp matcha powder2 tsp vanilla bean powder1/2 tsp pink Himalayan salt1/2 tsp baking powder4 eggs1/3 cup maple syrup1/4 cup unrefined coconut oil

For topping:
1/2 cup maple sugar (or coconut sugar)2 Tbsp Ceylon cinnamon

1. Preheat oven to 350°F and grease donut pan.

2. In a small bowl, mix coconut flour, spirulina, matcha, vanilla powder, salt, and baking powder.

3. In a separate bowl, whisk eggs with maple syrup and melted coconut oil.

4. Fold dry ingredients into wet ingredients until smooth.

5. Divide the batter into the donut pan until about three-fourths full and bake for 10–12 minutes, until just firm and bouncy to the touch.

6. Let the donuts cool on a wire rack for about five minutes.

7. Meanwhile, mix the maple sugar and cinnamon in a shallow plate.

8. Dip donuts into the cinnamon sugar mix while they’re still warm for maximum stickiness.

Loosie’s Cafe, 93 South 6th St., Brooklyn, NY, loosiescafe.com

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.

These donuts would taste delicious with a hot cup of golden milk, which FYI is anti-inflammatory, too. And here are more low-sugar recipes for when you’re in the mood for something sweet.