It's hard to separate the tastes of fall from the sights, sounds, and smells of fall. Possibly that's because so many of the smells and tastes are intertwined: warm cinnamon, sweet apples, comforting pumpkin. So many of those fall scents and flavors are part of the decadent sweets and desserts that are part of classic Fall menus.
Since we've been focusing in many of our #NutritionFits videos recently on how to cut back or eliminate processed sugars, we've been on the hunt to find recipes for classic comfort foods that aren't full of sugar. Imagine our excitement when we discovered you can make DOUGHNUTS without refined sugar!
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup cooked mashed sweet potato (from 1 medium to large sweet potato)
- 1/4 cup pure maple syrup or coconut nectar
- 1 large egg
- 1 1/2 tablespoons coconut oil, melted and cooled (olive oil also works well)
- 1 teaspoon vanilla extract
- 2.5 oz 72% dark chocolate (or 1/3 cup dark chocolate chips)
- Preheat oven to 350 degrees F. Grease a doughnut pan with nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt; set aside.
- In a separate bowl, mix together the sweet potato, maple syrup, egg, coconut oil and vanilla extract until smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. (Avoid over mixing here as it can make the donuts tough instead of light and fluffy). Spoon the batter into the doughnut pan, filling almost to the top.
- Bake for 11-14 minutes or until cake tester comes out clean. Turn the donuts onto a wire rack to cool completely.
- After donuts are cooled, melt chocolate in a small saucepan over very low heat; stir continuously until chocolate is melted. Once melted, transfer chocolate to a warm bowl and dip each doughnut in the chocolate, then transfer to a wire rack. Repeat with remaining donuts.
Recipe adapted from Ambitious Kitchen.