Healthier Baked Gingerbread Donuts
I really dig donuts. Unfortunately, my love for deep-fried, floury goodness doesn’t play well with my commitment to eating real food. And real food, I suggest, is essential for any runner who wants to perform at his or her best. Also unfortunate is that I don’t consider refined carbohydrates real food. It’s quite the conundrum.
I have yet to find a bakery in town that makes donuts with ingredients that pack a little more nutritional punch, like almond flour and coconut oil instead of all-purpose flour and butter. When I was gifted a donut maker for Christmas, I was elated to try a few recipes I’d found. I thought, You mean I can have my donut and eat it, too? And there began my donut-making adventures.
Below is just one tried and true recipe. I can’t quite get myself to call them healthy, but these donuts are certainly a better option than what our bakery friends are offering. And for goodness’ sake, we have to live a little, right?
Sugared Gingerbread Cake Donuts
Recipe source: The Urban Poser
This recipe is simple, unassuming, and delectably perfect as is. Enjoy.
- 2 cups almond flour (I buy mine in the refrigerated bulk section at the Wedge Co-op)
- 1/3 teaspoon salt
- 1/3 teaspoon baking soda
- 2 teaspoons ginger powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice or clove
- 3 whole large room temp eggs, separated
- 1/3 cup coconut oil
- 3 tablespoons raw honey
- 3 tablespoons unsulphured blackstrap molasses
- 2 teaspoons vanilla extract
- Pre-heat your donut maker. Or, if Santa didn’t bring you one, preheat your oven to 350 degrees and dig out a donut pan.
- Mix the dry ingredients in a large bowl.
- In a separate bowl, combine the egg yolks, oil, honey, molasses and vanilla.
- In yet another small bowl, beat the egg whites until soft peaks form.
- Combine the dry and egg mixtures and mix well. Then fold in the egg whites.
- Pour the batter into a plastic bag and snip off a corner. Or, if you’re fancy, use a pastry bag.
- Squeeze the batter into your donut maker or pan. If you’re using a donut maker, you’ll bake them for about 2 minutes. If you’re using a donut pan, you’ll bake them in the oven for about 10-12 minutes.
These donuts are delicious plain, but if you’re a toppings kind of person, there are several suggestions on the original post. She suggests honey, maple syrup, a sugar coating, or a lemon glaze from a different donut recipe (also very good).
How have you satisfied both your sweet tooth and your nutritional philosophy?