Thanksgiving is coming up, and we all have turkey (or veggie roast) and pumpkin pie on the mind. I know a lot of people spend the holidays indulging and then resolving to get healthier in the New ear. I don’t really have that luxury because if I eat a lot of high fat, high sugar foods I’ll feel weak. Add to that my children’s food allergies and sensitivities, and it means that our treats around the holidays (our 20%) may be extra “treaty,” but we are not downing chocolate ganache and deep-fried Oreos (though I hear they are delicious…)
Here’s a good example of what 20% treats actually look like for us–healthy doughnuts.
As a New Englander, Dunkin Donuts is everywhere. That’s not a bad thing necessarily. It means my coffee-loving husband can satisfy a java craving quite easily. It also means lots of munchkins. Munchkins are fine every now and again (balance, people!) those yummy doughnut holes tend to turn up in our lives more often than I hope (like every Friday at playgroup before Logan has OT and runs around like a crazed hyena).
I was out with some friends on Friday lamenting about Logan’s munchkin related meltdowns and they asked if I had any healthy doughnut recipes. Well, of course I do.
My favorite healthy doughnut recipe is an adaptation of Jessica Seinfeld’s recipe from her famous Deceptively Delicious cookbook. If you are unfamiliar with it, she cooks and purees vegetables, and then hide them in foods your kids will actually eat (like the now popular butternut squash puree hidden in mac n cheese.) To be honest (of course) my kids will not eat most of the recipes from this cookbook. They are just that “selective.” They will, however, gobble down most desserts even if they include sweet potato and pumpkin purees. Seinfeld’s doughnut recipe is great, I just needed to tweak it a bit and swap out a few ingredients for ones that work better for our family.
- ½ cup coconut (or brown) sugar
- ½ cup canned pumpkin
- ½ cup sweet potato puree (or more pumpkin will work, too)
- 1 flax egg (or 1 egg white)
- 1 tablespoon coconut oil (melted)
- ½ cup milk of choice (I use almond milk)
- 1 tsp vanilla extract
- ¾ cup flour of choice (I've used GF, spelt, and Whole wheat pastry flour with success)
- ¼ cup cocoa (not in Seinfeld's recipe, but come on!)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp pumpkin pie spice or cinnamon
- ¼ cup confectioners sugar or icing (confectioners sugar & milk) for dusting/glazing if desired*
- Cook sweet potato in the over and mash or puree. When I cook sweet potatoes for dinner, I try to make an extra to sneak into baked goods and smoothies.
- Preheat oven to 350 degrees. Grease a doughnut pan or mini muffin tin (for munchkins!) with coconut oil or spray.
- Beat together sugar, pumpkin, sweet potato, milk, flax egg, oil, and vanilla.
- Add flour, cocoa powder, baking soda, baking powder, and pumpkin pie spice or cinnamon. Mix until just combined.
- If using doughnut pan, scoop mixture into ziploc bag, snip corner, and pipe batter into pan.
- If using mini muffin tin, use small cookie scoop to drop balls of batter into muffin molds.
- Bake for18 minutes for doughnut pan, 12 minutes for mini muffins/munchkins. Check for doneness by placing a toothpick into center or doughnut/munchkin. If it comes out clean, they are done.
- Top with confectioners sugar, icing, sprinkles, or whatever suits your fancy We like them just as they are because my kids aren't crazy about their fingers getting sticky.