I love making baked donuts. Lately it is not something that I get to do often since I don’t have much time but when ever I get a chance my family sure loves them.

This time around I also wanted to use pumpkin given the season. I was a bit skeptical at first because I made the donuts gluten free and I didn’t know if they would turn out. Lucky for me, they did the first time.

To glaze the donuts you can really use anything you like. I used walnuts and melted chocolate but using any other type of nuts or glaze is up to you. Really, anything goes.

If you guys want to make these awesome pumpkin baked donuts make sure you visit my friends at Nuts.com You will be able to shop and purchase any other healthy ingredients you may need for your cooking and baking such as nuts, dried fruits, grains, flours, pasta and much more so make sure you browse around.

Enjoy!

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Gluten free baked pumpkin donuts appeared first on Eat Good 4 Life.

 I have seen chai donut recipes using different types of spices. For my version I used cardamon, cinnamon, nutmeg and cloves. I love cardamon but if you don’t have it on hand you can omit it if you like. Either way they are still going to be sensational.

I originally got the recipe from my pumpkin spice baked donut recipe. I just tweaked it the recipe a little bit. The chai donuts came out perfectly. When making baked donuts the most important thing to keep in mind is to butter the donut pan generously. I can’t stress this enough. Even though I buttered my baking pan really good I still had some trouble taking them out. I just did it slowly. Be patient.

One thing I must note is that baked donuts don’t taste like fried donuts. The shape is identical, which is fun for my kids, but if you want to resemble real fried donut taste this will not come close. They are more like a muffin texture but either way I am fine with it. I love making baked donuts with my kids.

Have a few different baked donut recipes in the blog so make sure you check them out. Just go here to see other baked donut variations.

I hope you get to try these baked chai donuts. They are truly one of my favorite versions I have made so far.

Enjoy!

Here you can see the batter right before baking the donuts. Do at 325F for about 18 minutes. Make sure that you grease the pan generously so that you don’t have trouble getting them out later on.

Here you can see the donuts after I baked them. It took me 18 minutes. Just help yourself with a knife to get them out. Also make sure you cool them for 10 minutes before doing so.

Baked chai donuts

Miryam's original recipe

Yield: 10 donuts

Total Time: 30 minutes

Ingredients:

• 1 3/4 cup whole wheat pastry flour
• 1/2 cup unrefined sugar
• 2 organic eggs
• 1 teaspoon aluminum free baking powder
• 1/2 teaspoon aluminum free baking soda
• 2 tbs olive oil
• 1/2 cup almond milk
• 1/3 cup apple sauce
• 1/4 tsp clove powder
• 1/2 tsp cardamon powder
• 1/4 tsp cinnamon powder
• 1/4 tsp nutmeg

Glaze

• 6 tbsp butter, melted
• 3/4 cup unrefined sugar
• 1/4 tsp clove powder
• 1/2 tsp cardamon powder
• 1/2 tsp cinnamon powder
• 1/2 tsp nutmeg powder

Directions:

Preheat oven to 325°F. Grease two donut pans and set aside.

In a bowl, with a wire whisk, whisk eggs, apple sauce, sugar, milk and oil. Add flour, baking powder, baking soda and spices. Whisk until combined. Fill each donut hole 2/3 full.

Bake for 17-22 minutes. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.

While the donuts cool, in a safe microwavable dish, melt the butter. In another bowl, mix the sugar with the spices. Dip each donut in the butter followed by the sugar. Serve.

Store donuts on a cake stand for up to two days.

Tip: Make sure you grease the pan all over specially in the middle round donut piece otherwise they will stick when getting them out of the pan, probably breaking apart in the process.

The post baked chai donuts appeared first on Eat Good 4 Life.

What could I say about these Pumpkin spiced baked donuts. Nothing else but that they are just out of this world… and a big bonus, these are just 215 calories each!

I know fall is right around the corner, however, I can’t wait until then to bake fall related things like these donuts. It seems like I have been doing none stop though… oh well, I am sure you don’t mind.

These donuts come from one of my old recipes, triple chocolate donuts, that I made a long time ago. I just tweaked the recipe up a bit and came out with these sensational pumpkin donuts instead.

There are few pointers to consider before you try these donuts. I actually learned after a few tries so if you make them for the first time it will save you some headache.

1. Make sure you grease the donut pan generously, the little round donut hole included. I used butter for this step.
2. Let the donuts cool in the pan between 5-10 minutes before removing them and letting them cool completely on a wire rack.
3. Make sure you remove the donuts carefully, running a knife around the edges before attempting to get them out.
4. You can use any type of caramel of your choice to glaze the donuts. I just wanted to keep it extra healthy so I used the caramel sauce made out of dates.

Even though these Pumpkin spiced baked donuts have a donut form, they pretty much taste like a pumpkin muffin. I just like the donut form because it is more fun for the kids. They really think they are having the real deal, just a much better option instead.

I have still to make different versions and perhaps, even one day, I will make the fried type again.

Let me know if you get to try these pumpkin donuts, I hope that you enjoy them as much as we did.

Enjoy!

Here you can see the donuts being taken out of the pan. You have to do it nice and slow, running a knife all around the edges. Just make sure that you grease the pan generously so that the donuts don’t stick to donut pan too much.

Let the Pumpkin spiced baked donuts cool on a wire rack until they are cool completely before glazing them with the caramel. You can actually decorate them as you wish. The donuts are not that sweet at all so some sort of sweet glazed would be good.

Pumpkin spiced baked donuts with caramel sauce

Miryam's original recipe

Yield: 10 donuts

Total Time: 30 minutes

Ingredients:

• 1 3/4 cup whole wheat pastry flour
• 1/3 cup pumpkin puree, canned
• 1/2 cup unrefined sugar
• 2 organic eggs
• 1 teaspoon aluminum free baking powder
• 1/2 teaspoon aluminum free baking soda
• 3/4 cup almond milk
• 2 tablespoons olive oil
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp nutmeg powder
• 1/2 tsp ginger powder

Caramel

• 11 pitted dry dates
• 1/3 cup almond milk, more if you like the caramel runny
• 2 tbsp raw honey
• 1 tsp cinnamon

Directions:

Preheat oven to 325°F. Grease the donut pan and set aside.

In a bowl, with a wire whisk, whisk eggs, milk, sugar, vanilla extract, pumpkin and oil. Add flour, baking powder, baking soda and spices. Whisk until combined. Fill each donut hole 2/3 full.

Bake for 17-22 minutes. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.

To decorate, place caramel ingredients in a food processor and pulse until smooth. Glaze each donut with it and if you like sprinkle some chopped walnuts over each donut.

Store on a cake stand for up to two days.

Tip: Make sure you grease the pan all over specially in the middle round donut piece otherwise they will stick when getting them out of the pan, probably breaking apart in the process.

Nutrition facts calculated based on the recipe giving 10 servings. 1 donut = 1 serving

The post Pumpkin spiced baked donuts with caramel sauce appeared first on Eat Good 4 Life.

I think that is is safe to say that I have been using apples quite a bit lately. Still have more apple recipes to come though, so far I think some sort of pudding and cheesecake, which I have not made in a long time.

This donuts sure were good. A bit messy, and like always, really hard to get out of the donut pan. Even though I tend to grease and flour the baking pan really well, I always have trouble getting them out. Either way, even though they may not look perfect they are really really good.

The recipe for the batter came from my whole grain strawberry donuts recipe that I tweaked just a bit and my recipe for the caramel sauce that I used for the drizzle.

You can just sprinkle some confectioner sugar over the top of the donuts if you prefer, or just leave them as they are. However, these donuts are not sweet at all so if you plan to leave them plain you can use 1/3 cup of sugar instead.

Here are some other donut recipes I have whipped together in the past that I think you may like.

Whole grain strawberry donuts
Triple chocolate whole grain donuts
Triple chocolate donuts with home made sprinkles
Blueberry whole wheat donuts
Superb healthy donuts

Anyhow, I think my next post will probably have apples as well. Until then

Enjoy!!

Spend time buttering and flouring the donut pans really well. Even though I am pretty thorough with this step I always have trouble getting the donuts out :-( As you can see here I place some chopped apples at the bottom of each hole before adding the batter and for others I placed the apples over the batter. I don’t know which I liked best.

Here you can see the donuts before and after applying the topping. They were not perfect but super good. According to my husband, the best baked donuts I have made. Just don’t go over board on the caramel. A little goes a long way.

I think I might have gone a bit over board on the caramel :-) Oh well…it was good!!

I used both confectioner’s sugar and caramel for these donuts but you can use which ever you like or just leave the donuts as is. Also for some apples I placed the apples in the bottom before adding the batter and for others I place the apples on top of the batter. I don’t know which ones I liked best.

Baked Apple caramel donuts

Yield: 9 donuts

Ingredients:

1 3/4 cup whole wheat pastry flour
1/4 cup unrefined sugar
2 organic eggs
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
3/4 cup low-fat milk
2 tablespoons olive oil
1 teaspoon vanilla extract
2 apples, chopped

Caramel Sauce

1/4- 1/3 cup caramel sauce

Directions:

Preheat oven to 325°F. Prepare pan by spraying donut pan with cooking oil and dusting with flour.

In a bowl, with a wire whisk, whisk eggs, milk, sugar, vanilla extract, and oil. Add flour, baking powder and baking soda. Whisk until combined. Divide apples and place them at the bottom of each donut hole. Fill each 3/4 full.

Bake for 17-20 minutes. Cool for about 20 minutes in the pan and then remove the donuts to a wire rack to cool completely.

Drizzled the caramel over the donuts and serve.

Nutrition facts calculated based on the recipe giving 9 donuts

The post Baked Apple and caramel rustic donuts appeared first on Eat Good 4 Life.

These donuts are to die for. These are not that sweet and are easy to make. The hardest thing I find about these baked donuts is actually getting them out of the pan.

I do always grease and flour the baking donut pan really well and even still I have to be careful getting them out. Nevertheless they are awesome to have, especially for the kids, as they think they are having the real thing :-)

I am planning, at some point, to make the real fried version but I am really afraid of having to use refined flour (all purpose flour that is) and having to fry them. Well since it isn’t every day that we actually have these, I guess it should be ok. Somehow I will try to healthify them at least a tiny bit :-)

The recipe comes from my whole grain triple chocolate donuts I made a while back and decreased the sugar of the donut batter even further. Also, to die for :-) so I encourage to try them as well.

Anyhow, there is not too much to elaborate on these, so I hope you try them and if you do let me know how you like them!!

Enjoy!!

Here you can see the strawberry puree as well as the donut batter. Easy peasy :-)

Made sure you glaze the donuts once they are completely cooled.

These are awesome to have. They are not that sweet as the batter hardly has any sugar :-) Kids think they are having the real deal!!

Whole grain strawberry donuts

Miryam's original recipe but flavor inspired by chocolateandcarrots.com

Yield: 10 donuts

Ingredients:

1 cup whole wheat pastry flour, You can use 1 3/4 cups of whole wheat pastry flour if you don't have oat flour
3/4 cups oat flour
1/4 cup sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup soy milk
1/2 cup strawberry puree, I used organic strawberries
2 tablespoons olive oil
1 teaspoon strawberry or raspberry extract, optional, vanilla extract will also work

Glaze

1-2 tablespoons strawberry puree, start with one, you want a thick glaze
1 cup confectioner sugar, You won't need it all, it makes the dipping of the donuts better when you have extra glaze in the bowl. I ended up throwing about half of it away

 

Directions:

Preheat oven to 325°F. Prepare pan by spraying donut pan with cooking oil and dusting with flour.

In a bowl, whisk eggs, milk, sugar, strawberry puree, extract, and oil. Add flours, baking powder and baking soda. Whisk until combined. Fill each donut hole 3/4 full.

Bake for 17-20 minutes. Cool for about 10-20 minutes and remove from pan to a wire rack to cool completely.

Mix glaze ingredients and dip each donut. Let it set and serve.

Tip: Make sure you grease the pan all over specially in the middle round donut piece otherwise they will stick when getting them out of the pan, probably breaking apart in the process.

Nutrition facts calculated based on the recipe giving 10 donuts.

The post Whole grain strawberry donuts appeared first on Eat Good 4 Life.

I just made these donuts and they are killer. I must confess that I have never made fried donuts before and this will not be the last.

The truth of the matter is that these donuts where a bit of a pain to make though. The dough is not dense enough to be able to use a donut cutter so I just simply used my hands and rolled each donut shape by hand.

To do this just make sure that your hands are well floured otherwise the dough will stick all over the place. Just take a look at at some of the pictures I posted. Lots of flour every where :-)

Another thing I must add is that you also have to make sure that the oil is at a constant temperature, between 350 and 365F. I had to discard my last batch of donuts because the oil temperature dropped to 340 and the donuts starting to absorb to much oil so they became way to oily for me, not good!!

Anyhow, in spite of all of the work that these donuts imposed, they were well worth making. It is fall season after all so using pumpkin is right on? I will also use the leftover pumpkin I got from the donuts next week for some pumpkin muffins so stay tuned.

Enjoy!!

Here you can appreciate the batter. It is kind of wet. Let me tell you what a pain in the neck it was to shape the donuts :-)

Here you can see the shape of the donuts. I did it by hand. The dough was to sticky to use a donut cutter so use any method you would like just make sure your hands and working surface is well floured!!

Rustic Pumpkin whole grain fried donuts

Miryam's original recipe

Yield: 26-30 donuts

Total Time: 2 hours 30 minutes

Ingredients:

1 cup of all purpose flour
1 1/3 cup of whole wheat pastry flour
1/2 cup of oat flour, you can us whole wheat pastry flour if you don't have oat flour
4 teaspoons of aluminum free baking powder
1/2 teaspoon of aluminum free baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon pumpkin spice
1 cup of unrefined sugar
3 tablespoons of olive oil
1 teaspoon vanilla extract
1/2 cup milk
2 organic eggs
1 cup of canned pumpkin puree.

Cinnamon sugar

1 cup of sugar
2 teaspoons of cinnamon, more if you would like

olive oil for frying

 

Directions:

In a bowl, with a wire whisk, combine eggs, milk, oil, vanilla and pumpkin. Add the sugar. Whisk in the flours, baking soda, baking powder, spices, and salt. The batter should be smooth like in the picture. Cover the mixture with plastic wrap and refrigerate for at least 2 hours.

Make the spice sugar by whisking all of the ingredients together. Set aside.

Sprinkle your working surface with flour (I probably end it up using at least another 1/3 cup of flour or so) Make a ball with the dough and press it down into a round 1/3 of an inch thick. Add more flour, as needed. The dough will be sticky.

I used my hands to shape the donuts by rolling each piece and attaching them at the ends. Just make sure your hands are well floured. You can also make some rounds ones like I did if you like. Place the rolled donuts on a floured baking sheet and continue shaping the donuts until you have used up all of your dough.

When you’re ready for frying, add oil to a large pot until it reaches a depth of about 1 1/2 - 2 inches. Attach a deep fry or candy thermometer and heat the oil until it reaches about 360 degrees F.

Fry your donuts until they are golden brown, about 1 minute per side. Have a plate lined with several paper towels handy to place donuts once done.

Once the donuts have cooled a bit roll them in the sugar mixture and serve.

The post Rustic Pumpkin whole grain fried donuts appeared first on Eat Good 4 Life.