I have a little present for you. It’s sweet, it’s tart, it’s a little pink, and it looks like… a doughnut!
Technically, that’s because it is a doughnut. I mean, your taste buds will certainly agree with that statement, but your body won’t have the sugar freak-out and your stomach won’t get all growly 5 minutes later like they normally would with a doughnut.
The reason? For one, there is more fiber in these doughnuts. Made with whole wheat flour and fruit, they’ll keep you satisfied longer.
There’s also some healthy plant fats and protein in here. Together with the fiber, they help slow down that insulin that normally spikes astronomically after eating a sugar-filled white-flour fried doughnut. Hence, less post-doughnut-hangry.
And bonus: Less air, more taste, and less calories + sugar than your neighborhood doughnut-shop doughnut.* Plus, if you make these just once, you can store in the fridge or freezer and get at them as you’re leaving the house! So, even more convenient.
Did I mention your office will actually be pleased if you bring these in? Not the “OMG they look so great so here go my attempts to eat better - again” pleased that they are with the store-bought box, but the “thank goodness I have breakfast today slash don’t have to feel horrible about it” kind of pleased.
I think this little present deserves a little bow slapped right on top… but that might be less tasty. So I’ll let you have it as is!
Dairy-free (makes 15 regular doughnuts or 45 mini doughnuts)
- ½ c. finely chopped rhubarb, divided
- 3 T. dried hibiscus petals**
- ½ c. almond milk
- ½ c. applesauce
- 1/3 c. any light flavored vegetable or nut oil
- Zest from 1 lemon
- ½ c. lemon juice (from 1 lg. lemon)
- 1 egg
- ¾ c. sugar
- 2 ½ c. white or pastry whole wheat flour
- 1 tsp. baking powder
- ½ tsp baking soda
- ¼ tsp. salt
- ½ c. lemon juice (from 1 lg. lemon)
- 1/3 c. sugar
- 2 T. dried hibiscus petals**
**hibiscus petals can be found at many health food stores, in tea shops, or packaged as tea. If it is packaged as tea, feel free to use that. If you can’t find it, try another type of tea leaf or just leave it out!
Preheat the oven to 350 degrees F.
In a small sauce pan over medium high heat, bring the almond milk with 1/3 cup rhubarb (reserving the rest) and hibiscus to a simmer for a few minutes to extract some of the color and flavor. Remove from the heat and allow to cool slightly.
Meanwhile, combine the applesauce, lemon zest, lemon juice, egg, and sugar, in a medium bowl with a whisk. When the almond milk mixture is cooled enough not to scramble the egg (90-100 degrees F) mix into the wet mixture, stirring with a whisk to combine.
Add the flour, baking powder, baking soda, and salt to the bowl and mix into the wet ingredients just until everything is combined. Spoon the batter into a doughnut pan, mini doughnut pan, or even a muffin pan coated in cooking spray. Use the remaining rhubarb pieces to top.
Bake the doughnuts about 25 minutes (for regular-sized doughnuts or muffins) or about 16 minutes for mini doughnuts, or until lightly browned on top and baked through. Remove from the pans and place on a wire rack to cool.
In a small sauce pan, heat the remaining ½ c. lemon juice, and zest from the lemon if you like, over high heat. Bring it to a boil, adding the sugar and the hibiscus. Reduce for up to 10 minutes, letting the glaze thicken.
Remove the glaze from the heat and allow to cool slightly. Dip the doughnuts carefully into the glaze and place in a container that you can chill in the refrigerator. Once you are done dipping the doughnuts, place the covered container in the refrigerator to set the glaze (20-45 minutes). If you like, once the glaze is set you can re-dip the doughnuts for a thicker glaze.
(Not all of the glaze will be used, so you can save the rest for something else – like this pound cake!)
Makes 15 regular doughnuts or 45 mini doughnuts
Nutrition per regular doughnut (57 g): 172 calories; 6 g fat (1 g saturated); 29 g carbs; 3 g fiber; 3 g protein (Bonus: 11% DV vitamin C)
Nutrition per mini doughnut (19 g): 57 calories; 2 g fat; 10 g carbs; 1 g fiber; 1 g protein
*For nutritional comparison to a Krispy Kreme original doughnut (49 g): 190 calories; 11 g fat (5 g saturated); 21 g carbs; 1 g fiber; 2 g protein
Comparison to a Krispy Kreme blueberry cake doughnut (more similar in texture to this doughnut recipe) (80g): 370 calories; 24 g fat (10 g saturated); 39 g carbs; 1 g fiber; 2 g protein
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