Chocolate Wheatgrass Donuts

Wheatgrass turned sweet treat!

It’s Sunday, and we all know what that means… DONUTS! Since starting Eat Natural With Nat, I have had the opportunity to work with and receive products from some amazing companies. Recently I was gifted some wheatgrass powder from Neurogan & I put my creativity to work in the kitchen to come up with a special treat using their wheatgrass powder! If you want to learn some basics about wheatgrass, and see what I came up with, keep reading!

What is Wheatgrass?

If you are not yet familiar with wheatgrass, you may be wondering what it is, and what benefits it can provide for our body. Wheatgrass is just as it’s name says, it is the young grass of the wheat plant! What is great about it is that it’s a natural source of vitamins and minerals! According to WebMD, a few of those include Vitamins A, E, C, K, and B6, calcium, selenium, magnesium and iron. Wheatgrass can be consumed in different forms some of which include: juice, powder, and/or tablets.

Benefits of Wheatgrass

Due to the many components that wheatgrass contains, it has been said that it’s very beneficial to our health and can aid in reducing inflammation, improving digestion, as well as serving as a rich source of antioxidants. Per Neurogan’s website, their pure wheatgrass powder is USDA organic certified and contains all nine essential amino acids designed to help support a normal inflammatory response, proper digestion and weight loss.


What you will need for this recipe…

  • 1 & 1/2 cups unbleached all-purpose flour (I used Bob’s Red Mill)
  • 2/3 cup coconut sugar
  • 2 tbsp corn starch
  • 2 tsp baking powder
  • 1 tsp pink Himalayan salt
  • 1/2-1 tsp cinnamon
  • 2 tbsp (1 serving) of Neurogan Wheatgrass Powder
  • 1 handful of Enjoy Life mini chocolate chips (optional)
  • 2/3 cup plant milk of your choice
  • 1 egg (using Bob’s Red Mill Egg Replacer)
  • 2 tbsp melted vegan butter
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 375F and lightly grease your donut pan (I used coconut oil)
  2. Prepare your egg replacer at this time.
  3. In a large bowl combine flour, coconut sugar, cornstarch, baking powder, salt, cinnamon, wheatgrass powder & chocolate chips.
  4. In a separate bowl combine the plant milk, melted butter, vanilla, and egg replacer.
  5. Stir the wet ingredients into the dry ingredients slowly, until well combined. If the batter is dry add a tiny bit more plant milk as needed.
  6. Transfer the batter to a zip log bag & clip the corner, or use a traditional piping bag.
  7. Fill the cavities about 2/3 full.
  8. Place in the oven for about 11-12 minutes!
  9. Remove from the oven and let cool for about 5 minutes before transferring to a wire cooling rack.
  10. ENJOY!

I had so much fun coming up with this recipe and I hope that you all enjoy it as much as I did! If you give this recipe a try, be sure to share your thoughts with me in the comments below. As always don’t forget to tag me in your recreations on social media @eatnaturalwithnat! See you all next time!

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