I’ve been meaning to try the whole “baked donuts” thing for quite some time. There are so many cool donut shops in the Chicago area (one of the most popular being Glazed & Infused) that I have yet to try but hopefully will in the next coming months. I figure this year I definitely will need to try Do-Rite Donuts – they sell Vegan flavors daily including raspberry, chai and blueberry. Yum for sure.
Anyhoo, until then I figured I would splurge on buying a 6 hole donut pan from Sur La Table for a low price of $11. Not bad. I spent a bit of time looking for a decent recipe on Pinterest and some of my favorite blogs with minimal ingredients that looked relatively easy. I finally came across these Banana Chocolate Chip donuts from Melissa over at My Whole Food Life. I love her recipes and how all of her ingredients are fresh and she uses unrefined sugar. Nice one Melissa!
As you can tell, I slightly modified the recipe. No chocolate chips and I added strawberries. I had a few difficulties in this process, no lie there. I made 6 that were strawberry banana and 4 that were only banana with cocoa powder. I did not eat them right away after I made them due to the fact I had to work so I stuck ’em in the fridge. Here are my results:
A bit gummy texture but still taste good nonetheless. You know they’re vegan so you won’t get sick eating them – the best part. My strawberry banana ones turned out a bit different than my chocolate ones. The chocolate ones I mixed together more so there were no chunks of banana. I think that had an affect of the gumminess and perhaps the applesauce used? Hmm.. no idea.
Like I said, still delicious just a bit.. squishy? Another problem I could have encountered might have been the flour I used. Spelt flour works WONDERS in breads and muffins but this was my first test run with my donut pan so I am quite the newbie! I used ground oats for oat flour so possibly next time I’ll use spelt.
- 2 cups oat flour
- ⅓ cup coconut sugar
- ¼ cup coconut oil
- 1 cup unsweetened applesauce
- 1 banana mashed
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ⅓ cup diced strawberries
- 1-2 tbsp cocoa (for chocolate ones - no strawberries in those)
- Preheat oven to 350º.
- Mix all dry ingredients in 1 bowl, wet in another.
- Add dry to wet.
- Fold in strawberries and spoon into the 6 donut holes.
- Cook for 13-17 minutes or until a toothpick comes out fresh.
- (Once these come out - the leftover batter mix with cocoa and cook for the same time)
Sooo yes… the donuts were not perfect BUT because they were my first batch I knew they weren’t going to turn out beautiful in every way. But hey, that’s the fun in it all! I ended up actually really liking the cocoa ones. They also probably would have tasted better at room temperature so I’d try that (or fresh out of the oven).
I did decide to do a glaze on half of them however which was pretty decent. I felt like Einstein in the kitchen – I had no clue what I was doing making that glaze. Absolutely hilarious. First I tried to make powdered sugar from coconut sugar – successful (blend 1 cup coconut sugar with 1 tbsp arrowroot starch and blend in a high-speed blender until light brown). However, when I tried to add almond milk and cocoa to it in order for it to become glaze-like… I added a bit too much almond milk so it was quite liquified. Then, to make matters worse I added dairy-free chocolate chips AND then coconut oil. Huge fail. Once I added the coconut oil it slightly thickened up but… yeah nope. Makes for a pretty picture though!
As an end result, they looked pretty and on a scale of 1 to 10 I’d give them a 7. But now since I have a donut pan, more creations will for sure be occurring so stay tuned!