Yes, they damn taste like the real thing! It sounds like several oxymora in one title – “healthy gluten free chocolate chip donuts”. First of all, donuts are not meant to be healthy, especially not if they are chocolate chip! Donuts are sugary, yeasty monsters dripping with unhealthy trans-fats! Second, donuts are not meant to be gluten free. Well, in fact, few baked goods are, but donuts? Gluten free??? Plus, “gluten free” in fact rarely means healthy. Think of all the refined starches in processed gluten free goods, the added sugar and trans-fats…no, “healthy gluten free donuts” just seems too good to be true!
Maybe you just recently found out you are celiac or gluten intolerant and are missing your regular trips to the Krispy Kreme store. Or you need to cut back on sugar and starches for health reasons, meaning something like donuts is off-limits. But is it really? What if you could stuff your face with some delish donuts, knowing they contain hardly any sugar, only wholegrains instead of white starches, and healthy coconut oil instead of trans-fats? Donuts that are not only yummy but that won’t send you into an insuline rollercoaster? And what if you could pinch yourself and still find yourself nibbling on these donuts? Donuts that damn taste like the real thing?
It’s not a dream. It’s not a joke. It’s blunt reality. This is even more stunning than Germany’s 7-1 win over Brazil. You can make these. You can make donuts that are gluten free, almost sugar free, wholegrain, low GI, and -yup- healthy in a matter of 30 minutes. And they damn taste like the real thing. Impress your hubby, your kids, your guests, your colleagues and yourself with this sinfully tasty but guilt-free treat. You deserve it! P.S.: You probably don’t need even need to “stuff your face” as these are truly satisfying. Yay for stable blood sugar!
To give you a brief overview what’s in these donuts:
Sorghum – high in protein, manages cholesterol levels, high in antioxidants, aids in blood sugar control, promotes digestive health due to its high fiber content, boasts magnesium and copper
Millet – copper (helps utilisation of iron), phosphorus (supports nervous system), manganese (supports healthy bone structure), magnesium (reduces migraines and asthma attacks), niacin (lowers cholesterol), high in insoluble fiber
Buckwheat – supports cardiovascular system, controls blood sugar, high in minerals, fibre and polyphenolic antioxidants
Sea salt – supports immune system, healthy bones, reduces cholesterol levels, controls blood sugar, prevents muscle spasms
Eggs – high quality amino acids, vitamins A (for good eyesight), D (bones), E (nerves), K (heart protective), B2 (prevents headaches), B5 (alleviates stress), B12 (fights dementia), folate (bones), phosphorus, selenium (brain), choline (to build cell membranes), lutein (for eye health), support “good” cholesterol
Yogurt – protein, lactose-free, probiotics for good digestion
Coconut oil – weight loss, stress relief, increased immunity and much more
Dark chocolate – antioxidants
I must admit I am quite pleased with myself as it is the first time I baked something entirely out of wholegrain flours! Donuts are actually quite good for that purpose as they are naturally a bit denser than, say, muffins. But don’t let that fool you – these donuts are soft, moist and luscious, and I promise you, you won’t go back to Krispy Kreme once you had these! And, yes, they damn taste like the real thing!
Who was Krispy Kreme, again?
Makes 18 mini donuts
70 g sorghum flour
70 g millet flour
35 g buckwheat flour
2 tablespoons coconut sugar or erythritol
1/2 teaspoon freshly ground sea salt
1/2 teaspoon tapioca
1/5 tsp baking soda
150 g Greek yogurt
125 ml natural almond milk
20 g melted coconut oil
2 tsp natural vanilla extract
80 g dark chocolate chips
For the glaze:
90 g dark chocolate chips
20 g coconut oil
hundreds and thousands (optional)
If you don’t have a donut pan, get one NOW. Preheat oven to 180 °C. Use two different mixing bowls, one to mix the dry ingredients (flours, salt, tapioca, soda, sugar) and one to mix the wet ingredients (eggs, yogurt, almond milk, coconut oil, vanilla). Make sure the contents of each bowl is a homogenous mass. Carefully add the wet to the dry ingredients while whisking so as to receive a smooth dough. Fold in the chocolate chips. Scoop the dough into the donut pan and bake for approx. 20 minutes or a couple minutes longer. Make sure the donuts are golden brown and puffy on the outside.
When cooled, prepare the glaze by melting the chocolate chips with the coconut oil in the microwave in a microwave-proof small dish such as a whisky glass. Choose a low setting, microwave for 30 seconds, stir, microwave for another 30 seconds, stir again. You might have to microwave them for another 30 seconds but it depends. Once it looks like glaze, you are ready to go! Drizzle the donuts (or dunk them) and decorate with hundreds and thousands.