Who doesn’t love doughnuts? I created these to give my family a gluten and dairy free, diabetic-friendly donut option.
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Chocolate Sweet Potato Donuts (Gluten-free, Dairy-free, Paleo)
1 cup blanched almond flour
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
¾ cup unsweetened cocoa powder
1 teaspoon vanilla
½ cup organic sweet potato
⅔ cup raw honey
¼ cup coconut oil (Melted)
For the Glaze
1 cup 70% chocolate chunks (I pound a chocolate bar to make the chunks)
½ cup unsweetened almond milk
¼ cup freeze dried fruits (pounded into sprinkle-sized pieces)
1 tablespoon hemp hearts (For sprinkling)
- Preheat the oven to 350 degrees F.
- Mix together the dry ingredients in a medium bowl.
- Mix together the wet ingredients, except for the coconut oil, in a larger bowl, then add in the dry ingredients.
- Once the dry ingredients are partly incorporated drizzle in the coconut oil, while stirring.
- Make sure all of the ingredients are well mixed, before spooning the batter into a greased donut pan. Fill each cavity about 3/4 full.
- Bake for 12-14 minutes, or until the donuts are set.
- Remove them from the oven and let them cool for a few minutes, before turning the pan over onto a wire rack.
- To make glaze, place the chocolate and almond milk together in a bowl.
- Melt them in the microwave in increments of 20 seconds, stirring in between.
- Once the donuts have cooled dip them in the glaze. Sprinkle the freeze dried fruit and/or hemp hearts on the wet glaze and let it set up.
- Cover and refrigerate them if you’re not going to eat right away. I think they taste best at room temperature. Enjoy!
Per Serving: Calories: 205; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 53mg; Sodium: 322mg; Potassium: 143mg; Carbohydrate: 24g; Fiber: 3g; Sugar: 17g; Protein: 5g
Nutrition Bonus: Vit A: 45%; Iron: 10%
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