Who doesn’t love a good doughnut? Cakey or light, frosted or glazed, filled or in hole form, doughnuts are just a (very good) excuse to eat cake for breakfast. But some of those store-bought delights may as well be in the dessert display, given that they can pack up to 52 grams of sugar! Today is international doughnut day and we want to show you that there's a healthier way to make doughnuts and guess what? they're still delicious!! Here are 3 recipes to help you make a healthier doughnut to enjoy (without all that sugar) any day of the week.
TOASTED COCONUT & CHOCOLATE CHUNK BANANA BREAD DONUTS
So how does a Toasted Coconut & Chocolate Chunk Banana Bread Donuts stack up against a Krispy Kreme (KK) Banana Pudding Donut? Let’s see!
Calories: 390 (KK) vs. 190 (Coconut)
Fat: 23g (KK) vs. 12g (Coconut) (from healthy omega rich fats!)
Carbohydrates: 44g (KK) vs. 18g (Coconut)
Sugar: 24g (KK) (refined sugars!) vs. 11g (Coconut) (all natural sugars!)
Protein: 4g (KK) vs. 5g (Coconut)
As you can see, numbers wise, the doughnut is a win, and then when you take into account the actual ingredient quality it’s a win, win, win! Not to say that once a blue moon a Krispy Kreme isn’t OK, it is, but on a more often occasion, the Toasted Coconut & Chocolate Chunk Banana Bread Donut takes the cake…or should I say donut?!
- ¼ cup + 2 tablespoons almond meal/flour
- ¼ cup + 2 tablespoons coconut flour
- ¼ cup unsweetened shredded coconut
- 4 eggs
- 2 tablespoons raw honey
- 1 oz high quality dark chocolate, chopped into chunks
- ¼ cup earth balance soy free vegan butter OR regular organic butter
- 1 cup mashed banana
- ¾ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup unsweetened shredded coconut, toasted in a pan for 2 minutes
- 1 medium banana, sliced
- Chocolate Drizzle:
- ¼ cup + 2 tablespoons cocoa powder
- 2 tablespoons honey
- 1.5 tablespoon coconut oil
- Preheat the oven to 350 degrees.
- In a bowl combine the mashed banana, eggs, honey, vegan butter (or butter/oil), and vanilla and whisk or beat to combine until smooth.
- Add in the flours, coconut, baking soda, and salt, and stir until well combined (the batter may be slightly clumpy)
- Fold in the chocolate chunks.
- Generously grease 2 non-stick donut pans (6 donuts each) with coconut oil and add in the batter to fill each mold.
- Bake the donuts for 10-12 minutes until just beginning to brown on top.
- Remove from the oven and leave to cool for 20-30 minutes.
- Once cooled, remove from the pan and place on a plate.
- Prepare the chocolate drizzle by melting the coconut oil and honey in a pan, then transfer to a small bowl and stir in the cocoa powder until the sauce is smooth.
- Set aside to thicken for a few minutes and toast the coconut.
- Top each donut with banana slices and drizzle with the chocolate sauce then sprinkle with the toasted coconut.
- Place the donuts in the fridge for 10 minutes so the chocolate can harden,
Coconut Vanilla Doughnuts
Delicious, healthy and very allergy-friendly doughnuts that are: dairy free, egg free, vegan, gluten free/ wheat free, and pure and natural as well as refined sugar-free.
Prep time: 15 Minutes
Cook Time: 15 Minutes
Total time: 30 minutes :)
- 1 1/2 cup all-purpose gluten-free flour (or see notes below for a custom blend)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Coconut Milk (from So Delicious)
- 1 cup organic raw cane sugar
- 1/3 cup coconut oil + extra for greasing
- 1/2 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut flakes
- 1/2 cup powdered sugar (for topping)
- 1–2 tablespoons hot water (for topping)
- 1/2–1 cup unsweetened coconut flakes (for topping)
- Grease and flour a 6-donut pan and preheat oven to 350°F.
- Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
- In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it’s warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
- Pour in the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you may use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
- Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan, fill about halfway to allow for rising of the batter.
- Bake for 15-20 minutes at 350°F. Remove from the oven and allow to cool 15 to 30 minutes.
- Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
- To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over.
Baked Maple Doughnuts
Nutritional information per serving : Serving size: 1 glazed doughnut
167 calories, 0.5g total fat, 0mg cholesterol, 36.5g carbohydrates, 3.6g fiber, 10.9g sugar, 3.2g protein
Makes 12 large doughnuts
- 2.5 cups whole wheat pastry flour or all-purpose flour
- 1/2 cup sucanat or organic sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fresh grated nutmeg (NOT optional! use preground if you must but don't leave it out)
- 1 & 1/3 cup soymilk (or whatever non-milk)
- 2 Tablespoons apple cider vinegar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup sifted powdered sugar
- 2 Tablespoons maple syrup
- 2 teaspoons maple extract
Preheat oven to 350 degrees. Mix together the soymilk and apple cider vinegar. Set aside.Sift together the flour, sugar, salt, baking powder, baking soda and nutmeg into a large bowl. Add the applesauce and vanilla to the soymilk mixture and stir well.
Add the wet soymilk and applesauce mixture to the sifted dry mixture and stir to combine. Do NOT overmix!!!!
Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut.
Bake for 10-12 minutes (if you want to test it insert a toothpick and pull it out. If there are a few crumbles of cake on it or it is clean that's fine. If it's gooey let them bake a little longer.) Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer.
Sift the powdered sugar into a small bowl and stir in the maple syrup and the maple extract. You may want to add a teaspoon or so of soymilk to thin it out.
Once the doughnuts have cooled slightly you can dip them into the glaze. Make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Up to you!