Back to my blog – hope you haven’t forgotten me. I have been cooking and baking a lot this fall but have not taken the time to update and publish. Let me know what you think of these semi-healthy doughnuts..
Preheat oven to 425 degrees. Lightly coat doughnut pan with nonstick cooking spray (I like the ones made with coconut oil)
First, mix together in medium bowl:
1/2 cup whole wheat flour
1 cup all purpose flour
1/2 cup good quality unsweetened cocoa powder
6 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Then stir in:
3/4 cup buttermilk
2 large eggs, beaten
3 tablespoons canola or safflower oil
1/2 teaspoon coconut emulsion
Transfer batter to gallon ziploc bag. Snip off corner, then fill each doughnut pan cavity 3/4 full. Bake until puffed and golden, about 8-10 minutes. After 5 minutes, gently transfer to wire rack to cool. Then prepare glaze.
1/2 cup confectioner’s sugar
1/4 cup good cocoa powder
4-6 tablespoons milk
Blend until smooth. Dip each doughnut in glaze and top with toasted coconut flakes and sprinkle with mini semi sweet chocolate chips.