Just two nights ago, I expressed the desire to find a healthy donut recipe. Donuts were a favorite treat growing up but they no longer fit my approach to healthy eating and living.
My dad, who is currently visiting from Florida, had just returned from the market with six raised glazed donuts, a bag of Doritos, and a package of bologna. Fortunately, none of this was the least bit tempting. Okay, I confess, I did have a handful of Doritos, but they really weren’t that good and the donuts didn’t tempt me because they were full of junk (partially hydrogenated soybean oil and artificial flavors) and not the kind of donut I like.
While my Mom and Dad liked raised donuts, I preferred the cake style. And that got me thinking, and wishing for a healthy alternative.
In yesterday morning’s food section of the Arizona Republic, right there in black and white was a recipe for a Baked Whole-Wheat Cake Donut! (Talk about the power of intention!) It’s adapted from the Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More book and something I intend to make as soon as I invest in a donut baking pan.
Here’s the recipe if you want to give it a try:
Baked Whole Wheat Cake Donuts
Adapted from Hodgson Mill Whole Grain Baking as printed in The Arizona Republic on 4/30/08.
Position a rack in the center of the oven. Preheat oven to 350 degrees. Generously coat a donut pan with cooking spray. In a large bowl, whisk together and set aside:
- 1 cup plus 2 tablespoons whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
In another large bowl, use an electric mixer to beat together until frothy:
- 1/2 cup sugar
- 1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin puree
- 1/3 cup plus 1 tablespoon low-fat buttermilk
- 1 large egg
- 1 1/2 teaspoons canola oil
- 1 teaspoon vanilla extract
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.
The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Makes 6 large donuts with 178 calories, 2 grams of fat, 5 grams of protein, and 3 grams of fiber per donut.
{ 0 comments… add one now }