Baked Chocolate Doughnuts -- Oops!

>> 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 . . .
  1. Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
  2. Put all ingredients in a bowl and mix well.
  3. 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).
  4. 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
Like I said, I will be making these again. Today, if I get a chance. We ate them all yesterday afternoon. This time around, I'll be omitting the pecans because I don't have any left. I'll be increasing the amount of batter to make that sixth doughnut . . . and I'll be tweaking the frosting.

If you'd like to check out other Richard Simmons-inspired desserts, visit the links below.
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