Despite that, or rather because of it, I was very excited to find a doughnut pan under my Christmas tree this year, because that obviously changes everything. Let's be doughnut people, ok?
I'm kind of on a health kick right now, in the new-year-post-Christmas-fresh-start kind of way we probably all are. The need to change it up and try something new is my excuse for all of the unusual ingredients in these doughnuts, like oat flour and almond milk. Actually, these are ingredients I've been baking with for awhile now, and am loving the results. Have you ever tried these? What did you think?
So, although my guess is you could probably replace the flours with the regular all-purpose kind, and the almond milk with the kind that comes from a cow, I haven't tried it. I simply haven't needed to because these are honestly amazing just as they are. Even though they're made with "wierd" flours, and even though they're *gasp* sugar free, with no added fat, and sweetened only with banana. They don't taste healthy, although they aren't as sweet as you might expect, but you can balance that out by using sweetened coconut instead of unsweetened.
And they aren't heavy at all, except for the chocolate taste, which is incredibly deep, especially if you use Hershey's Special Dark cocoa powder like I did (The Hershey company did not put me up to this, I swear. I just honestly love this cocoa powder!). The first bite is moist and tender; and the toasted coconut on top provides a slight crunch. It doesn't matter what your dietary restrictions are or aren't: even the most diehard Dunkin' Donuts fan will love these chocolately little rings of deliciousness.
Chocolate Coconut Doughnuts (Gluten Free, Sugar Free)
Buttercream Fanatic (2014)
1 large banana, smashed into a smooth puree
1 large egg, beaten
2 Tablespoons unsweetened almond milk
1/4 cup + 3 Tablespoons good quality cocoa powder (I used Hershey's Special Dark)
1/4 cup GF oat flour (I make my own by grinding whole oats in a food processor)
1/4 cup almond flour
1 teaspoon baking powder
2 "drops" (squirts) liquid stevia, or to taste*
Heaping 1/2 cup unsweetened shredded coconut
*Note: Sweetener is optional, but recommended if you are not used to the taste of bittersweet chocolate; you can use a packet or two of powdered Splenda or stevia instead.
Preheat the oven to 350F. Coat a doughnut pan with nonstick spray. If you don't have a doughnut pan, you can use a standard size muffin tin.
In a large bowl, combine the wet ingredients (banana, egg, and almond milk). In another bowl, combine the dry ingredients (cocoa powder, oat flour, almond flour, baking powder). Pour the dry ingredients into the wet and mix to combine.
Distribute batter evenly among the 6 doughnut forms in the pan, and sprinkle each with coconut. Press the coconut very gently into the batter just to make sure it doesn't all fall off.
Bake for approximately 10 minutes (15 minutes if you are making muffins) until the coconut is lightly toasted (golden brown) and a tester comes out clean.
Makes 6 doughnuts or 5 muffins. Store in an airtight container at room temperature for 3 days or in the freezer for 3 months.
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