I found myself craving donuts (or doughnuts, however you prefer to spell it), and went on a mission to create a much healthier version that tasted just as good as the conventional!
A fun little powerful fact about strawberries and a good reason to consume them regularly (if not daily), is they contain an enzyme that has been shown to heal the esophageal lining from any damage caused by acid reflux conditions. I began utilizing that useful piece of information several years ago, pretty soon after I was diagnosed with Barrett’s Esophagus from all of the medication I am no longer on, and haven't dealt with any form of acid reflux or damage since. I started having organic strawberries daily; fresh, frozen, or freeze dried all contain this enzyme so how you chose to eat them is up to you. One thing I will mention that’s incredibly important is if you are only going to buy one thing organic, please make it strawberries! They are always at the top of the dirty dozen list for the amount of pesticide content that doesn’t wash off. The fewer pesticides we consume, the better. If you’re on budgetary restrictions and can’t buy everything organic, look at the EWG’s dirty dozen and clean fifteen lists, which are the twelve foods that contain the most pesticides, as well as the fifteen foods that contain the least.
I made a strawberry glaze for half of them (the little bits in there are crushed dehydrates strawberries, but you can smash them finer for a real glaze texture). The other half is a dark chocolate glaze, mostly because my boyfriend is a chocoholic and always complains that I don’t make him enough chocolate related desserts; after all, relationships are about compromise am I right? I personally hate when recipes tell you to put your ingredients in five million different bowls for no reason; so I am a two step, add wet ingredients and then dry whenever I can, kinda girl... because who wants more dishes?
Ingredients:
1/4 cup organic coconut oil (melted)
2 eggs (pasture-raised preferred)
3/4 cup organic oat milk
2/3 cup organic strawberry puree (I used frozen strawberries and heated them gently with a touch of sugar and a pinch of salt, then quickly pulsed them in a food processor)
1/4 cup pure maple syrup
1/4 cup organic coconut palm sugar (you can use brown sugar if you don’t have any)
1.5 tsp vanilla extract
1/2 tsp salt
1.5 tsp cinnamon
1.5 tsp baking soda
1 cup organic 100% wheat flour
1 cup organic toasted oat flour
Strawberry Glaze Ingredients:
4 tbs crushed organic dehydrated strawberries (as finely as you please, the finer they’re crushed the smoother the glaze)
1/4 cup pure maple syrup
1/4 cup organic coconut butter, melted (when it hardens it creates a non-sticky glazed texture)
Juice from 1/2 a lime
Chocolate Glaze Ingredients:
1/2 cup dark chocolate chips
2 tbs organic coconut butter
Instructions:
Preheat oven to 350 degrees, and lightly coat your donut pan (with butter, coconut oil, or nonstick cooking spray)
Add all wet ingredients to a medium sized bowl plus the sugars, and whisk till combined. (I’m all about the least amount of dishes created as possible)
Once combined, add all your dry ingredients and fold to combine (don’t over-mix the batter, just fold until it’s uniform)
Fill your donut pan until each unit is 2/3 filled, and bake at 350 for 10 minutes or until a toothpick is inserted and comes out clean. Don’t overcook them because you want them to maintain some moisture.
Flip onto a wire rack to cool while you prep your glaze (yes, it’s that easy)
Glaze Instructions:
For the strawberry glaze; combine all the ingredients until smooth. Make sure the coconut butter is melted or it won’t work. You can forgo the lime juice, but I feel it gave me the flavor profile and consistency I was looking for. If you crush the dehydrate strawberries into a powder, it will be more of a true glaze consistency; I finely crushed about half, and loosely crushed the other half for more texture!
Wait till the donuts are totally cooled before frosting them.
For the chocolate glaze, you simply melt the chocolate and coconut butter over low heat stirring constantly until melted. Then dip each donut into the chocolate and place back on the rack to cool. Once the coconut butter has cooled, it creates more of shell and less of a tacky glaze.
These are quick and easy, they aren’t deep fried like the store bought alternatives (which adds to chronic inflammation in a major way), they have much less sugar (also cuts back on inflammation), are whole grain (lower glycemic index), and are just as delicious! As always, feel free to reach out to me through the contact section of my website if you need help battling a chronic condition, are trying to navigate the confusing health world and need help making a healthy lifestyle for yourself, need help losing or gaining weight, or have other health concerns.
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