Vegan, gluten free, and refined sugar free baked donuts. I’ve fallen in love with that concept. With the idea of offering a childhood and breakfast snack that is yummy and good for you. A comfy food that can give you back nutritional value instead of taking it all away. Doughnuts are part of our culture, but that doesn’t mean they have to be fried, full of white sugar and flour. Those so called doughnuts can be lethal to your health, they contain carcinogens since they are fried at high temperatures, and trans fats. There’s nothing really appealing about them. I want to encourage you to taste the difference. Not in flavor, but in nutritional value.
Don’t buy your kid a Krispy Creme that’s gonna make a sugar addict out of him or her. Bake them for your kids. Buy the wholesome ingredients, invite your kids to be part of the experience of baking healthy donuts at home. Let’s create a new culture where healthy is a priority, not commodity or instant gratification.
Let’s do it for our kids.
These donuts have a brownie like texture. I suggest eating them the same day (sharing them 🙂 ) as they will dry out easily.
The buckwheat can be a bit strong for some people, I personally like the earthy taste of buckwheat flour, but if baking them for your kids, feel free to swap the buckwheat flour for an additional 1/2 C of Rice Flour or Oat Flour. Texture will be affected though.
Buckwheat Cake Doughnuts
– 1/2 C of Buckwheat Flour
– 1/2 C of Brown Rice Flour
– 2 Tbsp of Arrowroot
– 1 Tsp of Baking Powder
– 1/2 Tsp of Sea Salt
– 1/4 Tsp of Baking Soda
– 2 Tbsp of Cacao Powder
Whisk all ingredients together in a big bowl. Then add:
– 1/4 C of Maple Syrup
– 1/4 C of Coconut Oil
– 3 Tbsp of Apple Sauce
– 2 Tbsp of Vanilla Extract
Continue mixing ingredients together. Grease donut pan and drop scoop of dough per mold.
Preheat oven at 350′ F (make sure the oven has reached its temperature before inserting donuts)
Bake for 20 minutes.