Most people have a breakfast that comes to mind when they think of special occasions. Maybe your family made French toast, waffles, or pancakes; my mom made her grandmother’s homemade cinnamon sugar doughnuts. Yes, she made eggs, bacon, fruit salad, and other things to go with it – but, in my mind, it was the doughnuts that were the show stopper.

My grandmother’s recipe had a cup full of sugar, all purpose flour, and they were fried in oil, so you can only imagine how good they tasted! On a mission to make a healthier version I adapted the recipe into this baked version. The first try with whole wheat flour was pretty to look at but too dense and dry for me.

The second time was the charm, although they do not rise as beautiful on the outside, remember what your momma said and don’t judge a book by it’s cover! Moist and full of flavor. They are a bit of a process which makes them reserved for weekends and special days at our house so when I do make them I make a double batch because they are gobbled up quickly and freeze nicely 😉

HEALTHY DOUGHNUT RECIPE                                                                           

Preheat oven to 350 Degrees

• 2/3 C of Coconut Flour
• 1/3 C of Whole Wheat Flour
• 1/4 C of Brown Sugar
• 1 packet of Stevia
• 1 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• 1 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/8 tsp of ground ginger
• 1/8 tsp of salt
• 2 eggs
• 1 pack of unsweetened applesauce
• 4 tablespoons of milk (I used silk coconut milk)
• 2 tablespoons of melted coconut oil
• 2 tsp of Vanilla

I used only one bowl mixing the dry ingredients first and then adding in the wet ones. Unlike other doughnut recipes that have a cake like batter consistency, this batter will be more similar to a thick, wet cookie batter because of the coconut flour, but don’t fret!

If you have a doughnut pan (I used this one) one batch will fill six donuts and have leftovers for some donut holes in the mini muffin pan. If you don’t have a donut pan just do all donut holes 🙂 Spray pans with coconut oil and fill. Unfortunately, after I put the batter in the oven instead of pushing the timer I accidentally hit the bake button so it threw off my timing for a few minutes. However, keep an eye and I believe it was 10-12 minutes. My donut sides started getting a little brown when I pulled them out. They are a bit more fragile than a regular donut but I only had one causality when getting them out of each pan. I think this could have been avoided had I let them cool a minute before doing so!

They taste delicious on their own or…. you can add toppings! To do this have a bowl of melted butter ready and give them each a quick dip while still warm then dip them in their topping and set aside!

I have done powdered sugar or the classic cinnamon sugar using a 1/3 C Sugar and 1.5 tsp cinnamon mix. To include the kids on this step take a paper bag, fill with whatever topping you’d like and let them give it a little shuffle with the top closed 🙂

CO