Friday, January 25, 2013

Healthy Doughnuts? Possible...



Did you know that a Crispy Crème doughnut has 200 calories and 110 of those from fat?  Yikes, but they are IMO the world’s best doughnut well using the criteria of melt in your mouth sickening sweetness.  But sometimes that melt in your mouth sweetness is what you want if not what you need.
Honestly around here my husband and kids are the ones who are into donuts more than I am but every once in a while I do have a craving for one or let’s face it two or three!

One thing that is next to impossible if you are trying to eat no-animal protein is to find a store bought version of a doughnut that meets the criteria.  A few years back I found a recipe for homemade donuts that used a doughnut pan (so no need to fry!)  Then of course I had to wait to get the right pans but was it worth it, OH YES!

The pans are terrific and I’ve been using them for probably about two years now.  They are holding up well.  I have 3 full size pans and 1 mini.  We find we use the full size doughnut pans a lot but I rarely use the mini one.  The donuts slide right out so you can easily put in more without washing in between if you desire and so much healthier than “fried” donuts!
Product Details
Here’s the recipe I use which was inspired by a recipe I cut out of a magazine, Veg News I think.

Doughnuts
2 ½ cups all-purpose flour
1 cup sugar
3 tsp. baking powder
Pinch salt
1 tsp. cinnamon (can omit or replace with your favorite spice)
1 1/3 cup Almond milk (could use regular or soy as well)
1 stick margarine
1tsp. apple cider vinegar
3tsp ground flax seeds mixed with equal water and whipped till frothy (or could sub 2 eggs)
1 tsp. vanilla (have also used with Almond, delish!)

Preheat oven to 350, spray pans with non-stick spray.  Combine milk, margarine and vinegar in bowl and microwave 1-3 minutes till melted, stir to combine, cool.  Add flax seed mix into slightly cooled milk mix.  Add all the dry ingredients, stirring to combine.  Fill each doughnut indentation to almost rim.  One batch makes 12 full size doughnuts.  Bake 12 minutes, don’t overcook, edges will just barely begin to brown and they are done.  Cool on rack and frost with glaze if desired.  We like powdered sugar (about ¼ cup) mixed with 1 tsp. cinnamon and 2 or so tsp. of almond milk.  I mix it and heat it a little so it “glazes” nicely.  A basting brush does a great job of “painting” the doughnuts!

So while we focus on healthier eating we can still indulge in a treat now and then.  This recipe with the glaze is approximately 120 calories per doughnut!  I don’t know how much from fat but it’s got to be less than the Crispy Crème version!

No comments:

Post a Comment