>> Thursday, December 8, 2011
I tried my best to knock out another Richard Simmons Dazzling Desserts recipe yesterday afternoon. For those of you new to the blog, I found the cookbook at a store in my hometown a couple years ago. It's ridiculous -- full of silly photos and cheesy writing -- so, naturally, we're slowly baking our way through the entire thing.
The recipe I originally followed was for a basic bundt cake. But I made so many modifications and substitutions, it didn't turn out at all like I expected it would. It was way, way better.
You see, my mix yielded tasty and insanely healthy (just you wait -- I can't believe how healthy they are!) doughnuts.
BAKED CHOCOLATE DOUGHNUTS
What you'll need . . .
- 1 cup rolled oats, processed into flour
- 1/4 cup pecans (processed with oats)
- 1/4 cup maple syrup
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup almond milk
- 1-1/2 teaspoons vanilla extract
- Ener-G egg replacer (plus required water) for one egg (or egg/other substitute)
Method . . .
- Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
- Put all ingredients in a bowl and mix well.
- Pour into five of the six bundts (I need to rework the recipe to make more -- trust me, it's so good, I'm making more today).
- Bake for 12 to 14 minutes, until slightly firm. Let cool in pan and then turn over to pop out.
They're good naked, but I highly recommend frosting them.
I riffed off one of Ashley's chocolate frosting recipes to make this tasty chocolate-peanut butter topping.
Just use a fork to mix everything together in a small bowl:
- 2 tablespoons peanut butter
- 1/3 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 to 2 tablespoons almond milk
If you'd like to check out other Richard Simmons-inspired desserts, visit the links below.
- Coconut-Carob Pie
- Purple Sticky Rice Tart
- Pomegranate-Dream Bundt Cake
- Fortune Cookies
- Pear-Strawberry Faux-Pie
- Apple Cider Pound Cake