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: