D’oh! A Healthier Take on Homer’s Favorite Treat

I’ve been pretty busy lately with being in a wedding, taking on new personal training clients, and celebrating family events, which means the blog has been on the back burner for a couple of weeks.

BUT that doesn’t mean I haven’t been thinking about it or prepping for posts. On June 1st I tried my hand at baked donuts – adapting  both a gluten-free and a whole wheat recipe and icing both donuts to look like Homer Simpson’s favorite treat. (Yes! I’m finally branching out my fandom posts beyond Marvel and Star Wars!)

Taking the final result to my local comic shop for a taste test, all agreed that both were delicious, but preferred the lighter texture of the whole wheat donut versus the dense, fiber packed texture of the “it’s definitely healthier for me” gluten-free donut. I may re-attempt the gluten-free donut and add baking powder to see if that’ll increase the leavening and make for a lighter donut.

One main change I made in adapting both of these recipes is the use of coconut sugar in place of granulated cane sugar and a stevia baking blend. Coconut sugar has a low glycemic index, which means we won’t get the same blood sugar spikes that we do from traditional donuts, and has more of a warm and caramel like sweetness. I noticed the difference in sweetness when pouring the batter into the pan, which was enough of a lure for me to continue trying out the cane sugar alternative in other recipes.

Anyway, let’s move on to the important part of the post, the recipes themselves:

Gluten Free Baked D’ohnut

Adapted from: Brit + Co

Processed with VSCO with 4 preset

Gluten-free donut Image: Fandom Fitness

Equipment:

Ingrediants:

  • 1 cup Bob’s Red Mill gluten free all purpose flour
  • 1 cup Bob’s Red Mill garbanzo & fave blend flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 egg whites
  • 2 tablespoons unsalted melted butter
  • 1 tablespoon vanilla extract

Directions:

  • Pre-heat the oven to 350 degrees Fahrenheit
  • Butter the baking pan
  • Mix together all dry ingredients in a bowl (both cups of flour, coconut sugar, and salt)
  • In a separate bowl, combine the wet ingredients (buttermilk, egg whites, melted butter, and vanilla extract)
  • Add the bowl of wet ingredients to the dry ingredients and stir until combined.
  • Using a spatula or spoon, add the batter to the baking pan until nearly full.
  • Pop the pan into the oven & bake for 14-17 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool for 5 minutes before removing the donuts from then pan and placing on a wire rack to cool completely.

Whole Wheat Baked D’ohnut

Adapted from: Living Sweet Moments

Processed with VSCO with 5 preset

Whole Wheat Donut Image: Fandom Fitness

Equipment:

Ingrediants:

  • 1 cup sifted whole wheat flour
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites
  • 2 tablespoons unsalted melted butter
  • 1 tablespoon vanilla extract
  • 1/2 cup + 2 tablespoons milk (I used whole milk, the original recipe calls for skim milk)

Directions:

  • Pre-heat the oven to 350 degrees Fahrenheit
  • Butter the baking pan
  • Mix together all dry ingredients in a bowl (flour, coconut sugar, cinnamon, salt, baking powder, and baking soda)
  • In a separate bowl, combine the wet ingredients (egg whites, melted butter, vanilla extract, and milk)
  • Add the bowl of wet ingredients to the dry ingredients and stir until combined.
  • Using a spatula or spoon, add the batter to the baking pan until nearly full.
  • Pop the pan into the oven & bake for 14-17 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool for 5 minutes before removing the donuts from then pan and placing on a wire rack to cool completely.

 

Pink Glaze

Adapted from: Cooking Classy

Processed with VSCO with 8 preset

Gluten-free donuts Image: Fandom Fitness

 Ingredients:

  • 1 1/2 cups powdered sugar
  • 3 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 small pinch salt
  • 2 – 3 tablespoon milk
  • Red food coloring
  • Rainbow sprinkles

Directions:

  • In a flat bottomed bowl (you want a nice surface to dip the donuts), whisk together the powdered sugar, melted butter, vanilla, and salt.
  • Stir in the milk one tablespoon at a time until the icing is smooth.
  • Add red food coloring one drop at a time and whisking until you’ve reached your favorite shade of Lard Lad icing pink. (I was nervous about adding too much and getting red, so I didn’t go quite as vibrant as I would have liked.)
  • Taking the now cooled donuts, dunk one side down and gently wiggle the donut to assure a nice coating. Gently turn upside and place on a wire rack, plate, or counter to allow the icing to harden.
  • Before the batch of donuts’ icing has hardened, add the sprinkles to assure they stick to the icing.
  • If the icing hardens, place the bowl in the microwave for 6-10 second intervals and stir until ready.

 

Try your own baked d’ohnuts and let me know how you like them, if you further adapted the recipes, and how you enjoyed them!!

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