Doughnuts

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Who said Doughnuts cannot be healthy? Even though the doughnuts are the worst foods that you can feed to your kids or yourselves, you do not have to feel guilty about this nutrient powered doughnut packed with antioxidants, fiber and omega-3.

This recipe is adapted from Angela Liddon’s Oh She Glows Cookbook.

Method:

  1. Preheat the oven to 300°F (150°C). You can either use a silicon or metal doughnut pan.
  2.  To make the oat flour, you can take rolled oats and blend it in the coffee grinder or any blender.
  3. Add all wet ingredients into a blender, blend on Variable Speed for 10 seconds and turn off. Add dry ingredients except for chia seeds and blend on Variable Speed for 10 sec and turn off. Add chia seeds and blend on Variable Speed for 5 sec.
  4. The batter will be very runny, but this is normal. Spoon the batter into the doughnut pan, filling each cavity to the top.
  5. Bake the doughnuts for 22 to 26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.
  6. 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 run a butter knife along the edges of the wells to loosen them. Cool the doughnuts completely on the rack.
  7. Drizzle Coconut Whipped Cream over top and enjoy.
FOR THE WHIPPED COCONUT CREAM
  1. Chill the can of coconut milk in the fridge overnight (or for at least 9 to 10 hours).
  2. About 1 hour before making the whipped cream, chill a bowl in the freezer.
  3. Flip the chilled can upside down and open it with a can opener.
  4. Pour off the coconut water (you can reserve it for smoothies if you’d like).
  5. Scoop the solid coconut cream into your blender* and secure the lid.
  6. In Vitamix: Blend on Variable Speed 3 for 30 seconds. Place blender jar with contents into the fridge until well chilled (several hours). Remove blender jar and blend on Variable Speed 1, increase to Speed 3 and blend until the cream appears whipped about 30-45 seconds.
Make sure you don’t over-blend. The heat from the blender will prevent it from whipping.
  1. Put the cream in a bowl and return the whipped cream to the fridge until ready to use. It will firm when chilled and soften at room temperature. The whipped cream will keep in a sealed container in the refrigerator for 1 to 2 weeks.
OPTIONAL
FOR CHOCOLATE FUDGE WHIPPED CREAM:
  1. Blend the coconut cream and add 3 to 4 tablespoons sifted cocoa powder, 2 tablespoons sweetener of choice, ¼ teaspoon pure vanilla extract, and a pinch of salt.
  2. Enjoy!!

Ingredients

FOR DOUGHNUTS
3⁄4 cup oat flour
1⁄2 cup chia seeds
1.5 teaspoons baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄3 cup maple syrup or other liquid sweetener
1⁄3 cup non-dairy milk
1 teaspoon pure vanilla extrac
FOR THE WHIPPED COCONUT CREAM
1 14-ounce/396-g can full-fat coconut milk
1 to 2 tablespoons  sweetener, to taste (maple syrup or raw sugar)
1⁄2 teaspoon pure vanilla extract
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