>> Friday, December 9, 2011
At week 15 of my pregnancy (by the time my morning sickness had faded), it was clear to everyone that I had a penchant for doughnuts. In fact, after most of my midwife appointments, I would swing by the store to grab one (or two) as a treat. Of course, toward the end, my appointments were weekly. That's a lot of doughnuts.
I enjoy all kinds, but chocolate glazed and chocolate frosted hold a special place in my heart.
Had I figured out this recipe sooner, I may have completely given up on regular food. I tend to do that. Get obsessed with a certain ANYTHING. And right now, that THING is these doughnuts. If you missed version one, Baked Chocolate Doughnuts, you'll want to check out that recipe as well.
Version two, in my opinion, is far superior. Plus, I increased the yield to make 6 treats this time. (But that doesn't mean they lasted any longer than the first batch.)
CHOCOLATE FROSTED DOUGHNUTS
What you'll need . . .
- 1-1/2 cups rolled oats (processed into flour)
- 1/4 cup wheat bran
- 1/3 cup maple syrup
- 1-1/2 teaspoons vanilla extract
- 3/4 cup almond milk
- Energ-G egg replacer for 1 egg (plus the 2 tablespoons water)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
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 the six bundts.
- Bake for 12 to 14 minutes, until slightly firm. Let cool in pan and then turn over to pop out.
To frost, I used -- again -- one of Ashley's chocolate frosting recipes. This time, I used the paddle attachment on our food processor -- on high -- to blend together:
- 2 tablespoons coconut oil
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 to 3 tablespoons almond milk
- 1 teaspoon vanilla extract
If you're following baby-related posts, I wrote all about my life three weeks postpartum on (never home)maker, baby! I still can't believe Ada is nearly a month old. Yesterday we decorated her first Christmas tree!
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