Kale & Cacao Flourless Doughnuts

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Mini doughnuts are the new mini muffin. Here’s why. 1) They’re the perfect size for toddler’s little hands. 2)  Virtually no crumbs 3) They’re tiny and cute

Parents: If you don’t have a mold, order one on amazon immediately. We got this silicone one from Amazon and it’s great, but I highly recommend doubling down and ordering 2. This particular mold only makes 12 bite-sized donuts which disappear extremely fast. I usually end up having too much batter and making muffins as well. Which brings me to my next point, this recipe also works in muffin form if you don’t have / want a donut mold.

We adapted this recipe from the original cinnamon bun breakfast doughnut by Big Man’s World. It’s a great recipe and just make some minor tweaks.

Ingredients:
  1. 2 cups gluten free oat flour (gluten free oats ground into a flour)
  2. 1/2 cup coconut sugar
  3. 1 tbsp baking powder
  4. 1 tsp cinnamon
  5. Pinch sea salt
  6. 1 cup almond / coconut milk
  7. 1 large egg
  8. 1 tsp vanilla extract
  9. 6 T drippy almond butter (can sub for any nut butter)
  10. 1 tbsp raw cacao
  11. Large handful (about 1 cup) fresh chopped kale

Glaze: 1/4 cup chocolate chips & 1 tsp coconut oil

Instructions:

  1. Preheat the oven to 350F
  2. Combine all the wet ingredients in the blender (except for the kale) and blitz for 30seconds until well blended.
  3. Mix all dry ingredients in a large bowl.
  4. Once mixed add the dry ingredients to the blender as well.
  5. Lastly add the kale to the blender and blitz. The batter should look chocolatey and no green bits should be visible.
  6. Scoop the batter into your mold or muffin liners and bake for about 20-25 minutes.
  7. To glaze: combine chocolate chips and coconut oil in a small bowl and microwave for about 30 seconds until they are melted. Dip donuts / muffins in the glaze and allow to harden in the fridge. Top with sprinkles if you’re feeling fancy 🙂

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