Posts tagged with Doughnuts
When I last wrote about doughnuts, I told you I was really, really trying not to make doughnut making a “thing” for me. I’d had a doughnut pan literally for years and had avoided using it because I was sort of afraid of over-using it, if you know what I mean.
But here I am with another doughnut recipe.
I don’t know if only having two types of doughnuts in my repertoire counts as having a “thing,” but if we get to three, maybe I should slow down. But at least I can take solace in the fact that, again, these are healthy doughnuts. No refined sugar, full of omega-3 fatty acids from the chia seeds, and they’re insanely delicious.
In fact, they’re so delicious, we’ve made them three times in a week. The kiddo was a little suspicious at first because the chia seeds make them look a bit gray. But he was won over on the first bite and even stole part of mine after devouring his own quickly.
A few notes: If you don’t have a doughnut pan, a muffin tin works. And I happened to use Penzeys strong Vietnamese cinnamon. It’s so strong you’re supposed to cut the amount in a recipe by a third. I didn’t do that. Thus, if you make these and decide they need a little more cinnamon, add a touch more of the regular kind to the recipe the next time.
Out-the-Door Chia Power Doughnuts
3/4 cup gluten-free oat flour
1/2 cup chia seeds
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/3 cup pure maple syrup or other liquid sweetener
1/3 cup non-dairy milk
1 teaspoon pure vanilla extract
Preheat the oven to 300 degrees. Lightly grease a 6-cavity doughnut pan with oil (I used coconut). Set aside.
In a large bowl, combine the oat flour, chia seeds, baking powder, salt and cinnamon.
Add the maple syrup, milk and vanilla and stir until combined. The batter will be runny but this is normal.
Bake the doughnuts for 22 to 26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.
Cool the doughnuts in the pan for about 10 minutes, and then carefully invert the pan onto a cooling rack. The doughnuts should pop right out — if they don’t, let them cool a bit more and gently pull a knife along the edges of the wells to loosen them. Cool the doughnuts completely on the rack.
— Recipe from The Oh She Glows Cookbook by Angela Liddon
I love to bake. LOVE it. Thus, I probably have every type of baker’s tool lying around somewhere in my kitchen cabinets — Silpat, candy molds, springform pan, French spatula, etc. And I’ve used everything I own at one time or another save for a single item that I’ve had for years: a doughnut pan.
I’ve had this doughnut pan ever since the giant going-out-of-business sale of the Pink Box bakery in early 2011. I bought it for $3 with good intentions. And then it just … sat there. Mostly because I was scared to use it.
OK, not scared. Terrified.
Because I knew if I did, I’d start something. Something I might not be able to stop.
You see, I LOVE doughnuts.
But I barely ever have them because, well, we all know they aren’t exactly healthy. And because of my love of them, it’s better that I don’t indulge. If I do, that will almost immediately turn into me finding another excuse to have them. And another. And pretty soon I’m having doughnuts every Saturday morning. (This exact thing happened in the weeks after my son was born and went on for MONTHS.)
So, I’d never used my doughnut pan.
And I don’t know what got into me, but sometime when the weather was acting up and about 30 degrees colder than we all know it should be, I decided I’d pull out the doughnut pan and see if I could make something healthy with it. I mean, because I’m all for being stuck inside when it’s snowy and cold with baked goods, but I just don’t want them to be a sugar bomb I regret even days later.
My first attempt? To make pumpkin doughnuts by adapting my Sneaky Pumpkin Pie Bars.
And you know what? They totally worked. I even made them twice to make sure. But they turned out perfect, and one recipe filled the pan exactly. And they taste GOOD.
Sure, I may have opened a can of worms (Thinking of trying coconut donuts next!) but at least I know I can make something without refined sugar or junk with my terrifying doughnut pan. That warms my little baker’s heart.
Healthy Pumpkin Cake Doughnuts
½ cup pumpkin
½ cup raw, unsalted almond butter
⅓ cup maple syrup
2 eggs or 2 flax eggs (1 tablespoon ground flaxseed and 3 tablespoons water for each egg)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
½ teaspoon baking soda
¼ teaspoon salt (less if you happen to be using roasted almond butter)
Preheat oven to 350 degrees. Oil a six-doughnut pan well with with coconut oil. Set aside.
Put all ingredients except for the chocolate chips in a bowl. Stir well.
Pour batter into your oiled doughnut molds, using an ice cream scoop or spoon to make spills less likely.
Bake 25 minutes or until the the edges are golden and a toothpick inserted into the center doughnuts comes out clean. Let cool completely before using a knife to pry the doughnuts out of their molds.
These store well in the fridge, as the cold helps them set up a bit more, though I stored them in the freezer and let them defrost a bit before using. Serves 6.