>> 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
- Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
- In a food processor, pulse the oats and peanuts until they are flour-like. Pour into a medium bowl.
- 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!)
- 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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