“Fresh popcorn is near impossible to resist, second only to fresh doughnuts.”
― Shannon Wiersbitzky, “What Flowers Remember”
Have you ever wondered if it were possible to make doughnuts at home with a quick and easy recipe? If that were not a tall enough order, could they also be made in such a way where the resulting bakery treat was reasonably healthy? Of course, it goes without saying, the taste needs to be great.
I think the recipes below are a good balance. 2 things to note:
- Put a can of coconut milk in the fridge upside down. Once you have made the coconut whipped cream, you will keep a can in there at all times.
- It pays to get a doughnut pan. It is not really a specialty baking item anymore. I think even large grocery stores have them.
The goal of the recipes below, is to satisfy the need for comfort foods of our youth. That time when you could, and did, eat everything. I don’t want to deny my children that luxury. But, if I can switch in a healthier version, we all win. It becomes something we can share. And these are quicker and easier to make than muffins. Less ingredients.
- 3/4 cup oat flour
- 1/2 cup chia seeds
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/3 cup pure maple syrup
- 1/3 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1. Preheat oven to 300 degrees F. Lightly grease the doughnut pan with coconut oil.
- 2. In a medium bowl, combine all dry ingredients. Whisk with a fork to combine.
- 3. Add the liquid ingredients. Will be a little runny in the beginning, but coconut milk is rather thick and when the chia seeds start reacting the mixture will firm up.
- 4. Bake for 18 minutes, the doughnuts will be firm to the touch and a toothpick will come out clean.
- 5. Cool in the pan for about 10 minutes and then invert onto a cooling rack. Make glaze while waiting until doughnuts are fully cooled.
- When fully cooled, add the glaze with the coconut whipped cream recipe shown below.
- 1 can (14 ounce) coconut milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure maple syrup
- 1. Always keep a can of coconut cream in the fridge, stored upside down. Experiment with different brands for the ratio of coconut water to cream. Trader Joe's makes a thick cream which has almost no water.
- 2. Turn the can around and open, save the coconut water for smoothies. Scoop the cream into a chilled bowl.
- 3. With a whisk, beat cream until fluffy. Add lemon juice and maple syrup, whisk again
- 4. Keep in the fridge until ready to use. It will thicken a little more.
- This is perfect as whipped cream, but can also be used as a glaze for baked goods. Turn muffins into cupcakes, or try the baked doughnuts shown above.
If you try these recipes, let me know what you think. I’m curious to see if they bring a little surprise and joy into your kitchen.
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