That weekend was my big test run, recipe and pan in hand I was about to make doughnuts for our entire families Easter dinner celebration (16 people in total). I was pleasantly surprised at how quickly and easily they came together, the only thing that slowed me down was that the pan only makes 6 doughnuts at a time, lol. 2 dozen doughnuts later, all decorated and being drooled over, we had success. A recipe that was devoured by all!
After that amazing Easter, I knew two things ... first these would be something I would be baking on a regular basis, and second I needed to make the recipe healthier so I didn’t have to feel guilty about making them as breakfast treats for my son.
Here is the recipe I came up with, and trust me it has been taste tested several times not only by those with allergies, but also those without...
Healthy Cake Doughnuts
1 1/2c Gluten Free flour (or wheat flour)
1/2c Quinoa flour + 1/2tsp xanthan gum
2tsp Baking powder
1/4tsp Ground cinnamon (optional, really great in powder
1/2c Agave Nectar
2 eggs replaced (options – flax, chia etc)
3/4c Milk –Hemp
2tsp Olive oil
-mix dry ingredients together
-mix wet ingredients together
-slowly add wet to dry until just mixed
-fill doughnut pan, bake, cool, decorate
-335 degrees, 15+ minutes (until slightly
-Makes 11-12 doughnuts (3WWpts each)
I hope you enjoy these as much as my family does. Have fun baking them, go wild decorating them, and make sure you savour every bite!