First of all I got a new little donut making gadget. Like a waffle maker but makes cute little donuts. This recipe is from the book included with the maker, but of course I was trying to make it at least a little more healthy, and like I said, it still needs some work. These were not sweet enough - or at least not sweet enough to balance out the bitter of the cocoa. I need to either use less cocoa, or more sweetener (the first option appeals to me more or course.) I do have to say, I had children that liked these, but I did end up dumping them in powdered sugar to give them a bit of sweet. Not sure if I want to improve on this version or just try making a new version all together (maybe based off my chick pea cupcake recipe.) But that is to be decided later.
- 1 1/4 cup wheat flour (I'd probably grind this on pastry next time for texture.)
- 1/2 cup cocoa (less??)
- original was 1/2 cup sugar - I used 1/4 cup coconut palm sugar, 1 Tablespoon truvia, 1/2 Tablespoon honey and about 1 Tablespoon agave -crazy I know - I'd stick with just 2 sweeteners next time, and probably make them honey or agave and truvia.
- 1 Tablespoon baking powder
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- Combine dry ingredients. Add wet ingredients and blend until smooth.
- I just had to fill each little donut spot with batter and cook them. The were done in 3-4 minutes.
- glaze or coat with powdered sugar if desired. (I'm hoping to get the recipe down well enough that they don't need a glaze or dip.