Gluten-Free Applesauce and Cinnamon Baked Doughnuts
True confessions. When I was pregnant with my son, I got an intense craving for donuts – to the point where I literally had to change my route home so I wouldn’t be tempted to drive by the Krispy Kreme. Talk about a test of will power! Who could resist that smell of fried white flour and sugar wafting in the air? From a nutritional standpoint, is there anything worse than deep fried white flour doused in white sugar, though? Not really.
So, as the challenge came to rehab them, I stood up and whipped those eggs like a champ. To make them better for you and still keep them yummy?! Oh yes. And here’s the outcome. A freaking ah-may-zing puff of lusciousness packed with nutrients and baked, so there’s no frying whatsoever.
Zero sugar, zero transfats, zero white flour, zero gluten – but 100% DELISH. These passed the kid test with flying colors, with my daughter downing 4 of them over breakfast. They’re little and perfect for the morning because they’re packed with good stuff and low glycemic index, too.
Now, I’ve crash tested a lot of recipes with the Babycakes Donut Maker and so, just a tip – get as close to the right measurements as possible because it makes a huge difference. If you don’t have the Babycakes machine, you can use a mini donut pan. I was so inspired to share these that I featured them in my first real Periscope. You can catch the replay HERE. Oh, and don’t forget to FOLLOW!
Here’s what you need to make them:
Enjoy in good health my friends, and COMMENT below with how they came out for you.
2 Cups Wholesome Chow Gluten-Free All Purpose Baking Mix (Or your favorite gluten-free all purpose flour plus 1/2 teaspoon baking soda and 1/4 teaspoon Kosher Salt)
1 tsp Baking Powder
1/2 Cup Wholesome Zero Calorie Sweetener (Or Stevia or Monkfruit Extract or your Favorite Combo)
1 tsp Cinnamon
1 tsp Ground Flax Meal
2 Whole Eggs
1/2 tsp Pure Vanilla Extract
1/4 Cup Unsweetened Almond or Coconut (or Rice/Soy if you have nut allergies) Milk
3/4 Cup Unsweetened Applesauce
Optional: 1/4 Cup Dark Chocolate, melted (70% or more cacao). These add a little gooeyness and of course, everything is better with chocolate.
1) Heat up Babycakes donut maker and coat with nonstick cooking spray. Or, pre-heat oven to 350F and coat donut pan with nonstick cooking spray.
2) In a large bowl, sift together all dry ingredients.
3) In a separate bowl, whisk or beat together all wet ingredients until frothy. Add to dry ingredients in large bowl and mix well until cohesive batter is produced.
4) Pour into donut maker or pan hole and be careful not to overfill. Cook until light brown and done through. With the Babycakes maker, about 3-4 minutes on each side. In the oven, about 15-20 minutes.
To finish them off, you have options. Mix 1 teaspoon cinnamon with 1/4 cup granulated stevia into a paper bag and add warm donuts. Shake until they’re nicely coated. Or, dip in dark chocolate with a few drops of Sweetleaf Stevia drops. You can add shredded coconut, dark chocolate nibs, crushed nuts, dark chocolate sprinkles or whatever your donut loving heart desires.