CHOCOLATE GLAZED BANANA SPELT DOUGHNUTS

November 21, 2016

How to gain 5 lbs in 1 month: bake biscotti, scones, and doughnuts (in that order), eat multiple daily for best results. Holy hell. I am so full.

Baking is so fun though! It’s also a really good excuse to eat doughnuts for lunch. Someone has to make sure they taste good! And then test them again because…doughnuts. Thankful for leggings, the treadmill, and unconditional love.

We’re taking a mini vaca to Florida the week of Christmas so I am officially putting it out into the universe, we’re going hard in the gym and we are not making anything with butter or sugar. For 4 weeks! Ahh. Except for the chocolate cake I promised my Dad for Thanksgiving. Thanksgiving doesn’t count. I’m already breaking the rules and I didn’t even start yet! Smh.

The next few recipes are for the girl who’s wearing a bikini in 4 weeks. Or, for the girl who’s planning on going ham on Thanksgiving. Either way, we’re eating lean and green this week.

Ok, off to spinning. Bye!

CHOCOLAE GLAZED BANANA SPELT DOUGHNUTS

1 3/4 cup spelt flour
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1/4 cup full fat coconut milk
1/4 tsp apple cider vinegar
1/4 cup maple syrup
1 large egg
1/4 cup canola oil
1/2 cup banana, mashed
1 tsp hazelnut extract

1 cup powdered sugar
1/2 cup cocoa powder
4-6 Tbsp coconut or almond milk
1/2 tsp hazelnut extract

Sesame seeds
Sprinkles

Preheat oven to 350 degrees and lightly spray doughnut pan with oil. Add apple cider vinegar to milk in a measuring cup and set aside to curdle. Mix flour, baking powder, baking soda and salt in a large bowl, whisk breaking up any clumps. Whisk together egg, oil, extract and banana in a smaller bowl. Add wet ingredients to dry ingredients and stir until just combined. Pipe batter into donut pan and bake for 12-15 minutes or until doughnuts are set and slightly golden.

Cool doughnuts completely. Pro tip: put the tray in the freezer while you make the glaze. Add sugar and cocoa to a medium sized bowl, whisk breaking up any large lumps, sift if necessary. Slowly add milk, a tablespoon at a time, whisk until glaze is thick and smooth. Glaze should be thick but spreadable. Dunk each doughnut in glaze and place on wire rack to set. Top with sesame seeds and sprinkles.

Makes 12

1 Comment

  • Reply PALEO BLUEBERRY MUFFINS - Meg Beans March 25, 2017 at 1:44 pm

    […] you helped a chick kick her sweet tooth (for now) but you best believe I’ll be back for you doughnuts. In the meantime, I hope to get back to my old healthy-ish baking ways. Lay off the processed […]

  • Leave a Reply