Baked Chocolate Coconut Doughnuts

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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)

Ingredients

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.

Chocolate 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.