Chocolatey Peanut Doughnuts

>> Monday, January 23, 2012

Being sick while taking care of a 2 month old isn't my idea of a good time. Being sick in GENERAL isn't exactly fun. We've been laying low the past week. Sleeping a lot. Sniffling, too. Thankfully the weather was snowy enough to cancel this past weekend's Freeze 10K, so I didn't miss out on my weekly race (it's rescheduled).

Instead, I stayed indoors and baked up another tasty -- and still healthy -- doughnut. The scale has budged one more pound since my Weight Loss Journey post. Not stellar progress, but I'm choosing much better foods than I was in the holiday season.


CHOCOLATEY PEANUT DOUGHNUTS

What you'll need . . .
  • 1-1/2 cups rolled oats
  • 1/2 cup roasted peanuts
  • 1/3 cup maple syrup
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • pinch salt
  • 2/3 cup almond milk
  • 3 teaspoons Ener-G Egg replacer mixed with 4 tablespoons water
Method . . .
  1. Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
  2. In a food processor, pulse the oats and peanuts until they are flour-like. Pour into a medium bowl.
  3. Add all other ingredients and mix well. (If you don't have Ener-G egg replacer, use your favorite replacer for 2 eggs. I imagine eggs, too, would work fine. Let me know!)
  4. Bake for 12 to 14 minutes. Frost with plain peanut butter.

This recipe yielded an especially moist (hate that word, but it's true) treat. And -- yes -- you do taste the peanuts. They're incredible. If you're in the mood for doughnuts, check out these other recipes:

Baked Chocolate Doughnuts
Chocolate Frosted Doughnuts -- my favorite!
Chocolate Glazed Doughnuts


Today on (never home)maker, baby! I wrote a monster of a post about our must-have baby items. And tons of stuff that we totally don't need or want.

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