These clean eating doughnuts will make you a believer in clean eating!
Yep, you read that right. Clean Eating Doooooooooooonuts!!! There, I said it.
I also “made it n’ ate it”. Yep, yep, yep.
A reader asked me if I could possibly come up with a clean eating doughnut recipe because she was craving doughnuts really badly, but didn’t want to get off track with clean eating. I had been meaning to try them for quite some time, so I went down and bought a doughnut pan that very same day.
In doing some research for this recipe, I stopped by the King Arthur website at a Facebook fan’s suggestion. I trust their recipes and knew that if they had a doughnut recipe, the likelihood of them being good, tasty doughnuts after converting them to clean eating would be a much higher.
Ya. These R.O.C.K.!!!!
Need convincing? Here’s a little temptation to help talk you into making these…
Oh ya, baby!
You know you want some of these, they are just calling your name…
Go ahead. Stop by the store on your way home for the ingredients. You know you wanna…
Okay. Now let’s regain some composure and get to the recipe, shall we?
If you can’t locate a doughnut pan in your area, here’s the one I use. You can get it through Amazon.com. Wilton Nonstick 6-Cavity Donut Pan (affiliate link)
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING DOUGHNUTS RECIPE:
Clean Eating Doughnuts
- 2 cups whole wheat pastry flour (affiliate link)
- 1 tbsp. baking soda
- 1/4 tsp. salt
- 4 large eggs
- 2 tbsp. oil (I used grapeseed)
- 3/4 cup honey
- 2 tbsp. unsweetened almond milk (or any milk except coconut)
- Preheat oven to 375 degrees F.
- Spray doughnut pan with oil using an oil mister/sprayer.
- In a large mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- In a medium mixing bowl, combine the rest of your ingredients, whisking vigorously until slightly foamy.
- Pour the liquid into the flour, and mix until just well blended. It should be a nice, sticky/thick batter.
- Spoon the batter into your doughnut pan and bake for 10-12 minutes. Don't walk away from these. They go from golden brown to burnt very quickly. You know they are done when you press on them lightly and they bounce back like a doughnut should.
- Cool on a cooling rack and top with your favorite toppings.
- IMPORTANT NOTES:
- When you fill your doughnut pan, fill it so that the batter is about 1/4 - 1/3 of an inch from the top. It won't seem like much, but these rise a LOT!!! (Sorry about the water, I forgot to photograph the batter in the pan. But this will give you a good idea of where to fill to.)
- This is what they look like if you use too much batter. One side gets the indentation but no hole, and one side doesn't get anything.
- TOPPING IDEAS:
- I topped mine with 100% fruit spread (jelly) and then pressed that into some crushed pecans. But you can also try melting some bakers chocolate with honey or agave and spooning a little over the top. Even just some plain honey drizzled over the tops would be yummy!