Homemade Doughnuts

Many of us love doughnuts, but we do not love the calories and the sugar that goes along with it. So, what if I said that you can make your own doughnuts that are half the calories of regular doughnuts, with less granulated sugar, and still taste super-amazing?

Now, I did not say that these doughnuts are totally free of calories and sugar, but substituting healthier options can give you a little more peace of mind and less of the guilt when that doughnut craving strikes. Why feel guilty anyway for enjoying a delicious treat?

Be in the moment, get rid of the guilt, and enjoy. Every. Single. Bite. Just don’t go all crazy on me and go into a doughnut frenzy. You can do this! A doughnut is meant to be a treat, so give it long-lasting love and attention.

This is a simple recipe for baked doughnuts that you can alter in various ways to get different flavors from one batter.

Baked Doughnuts

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Ingredients

• 1 cup quinoa flour

• 3/4 cup Stevia

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp freshly grated nutmeg

• 1/4 tsp Himalayan pink salt

• 1 egg

• 1/2 cup unsweetened coconut milk

• 2 tsp Ghee (melted)

• 1 tsp pure vanilla extract

• For the topping

• 8 tbsp unsalted butter (melted)

• 1/2 cup sugar

• 1 tsp ground cinnamon

• For Chocolate Doughnuts, add the following to the base batter

• 1/4 cup cacao powder

• 3 tbsp strong brewed coffee or espresso

• 1/4 additional unsweetened coconut milk (3/4 cup total)

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Directions

• Preheat oven to 350 degrees.
• Spray a doughnut pan with non-stick cooking spray.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• In a small bowl, whisk together the egg, milk, melted Ghee, and vanilla.
• Combine the wet ingredients into the dry ingredients.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. (makes 6 donut)
• Bake for 13-15 minutes, until a toothpick comes out clean.
• Cool for 5 minutes, and then remove from pan.
• For the topping, melt the unsalted butter in a glass bowl in the microwave.
• Combine the sugar and cinnamon in another small bowl.
• Brush the doughnut with the melted butter, and then dip in the cinnamon sugar mixture, coating both sides.

Note: This recipe is an adaptation of Ina Garten’s Cinnamon Baked Doughnuts. I love her! She is the reason I can make caramel sauce on the fly. Dangerous. Just dangerous.