In my quest to find less damaging desserts, I have inevitably come across the recipes on the T. Colin Campbell Center for Nutrition Studies website. Not all of them looked inspiring, and I was quite confused by the reasoning behind calling many of them “low-sugar”, since they contained sometimes even more than 1 ½ cup of sweeteners, albeit natural ones. Anyway, I picked one to give a try: doughnuts. You can find the original recipe here.
What I changed was to make half of them with coconut instead of cacao, and I skipped the frosting. The result was rather nice, definitely not as sweet as any other doughnut in existence, but with a pleasant and mild flavour. This will not kick you in the behind, but will still satisfy a sweet cake craving. Not a chocolate one though.
¾ cup whole wheat flour
1 tsp baking powder
¾ cup apple sauce
¼ cup unsweetened almond milk
2 Tbsp raw cacao powder
2 Tbsp finely grated coconut
¾ cup date puree
seeds from 1 vanilla pod
I made both the apple sauce and the date puree myself. The latter was following the instructions in the original recipe, the former by simmering apples with a little water and blending them until smooth.
Preheat the oven to 175º C. Divide the flour and the baking powder into equal parts, and place them in two medium bowls. Add to one the cacao, and the coconut to the other, and whisk them. In another bowl, whisk together the wet ingredients (apple sauce, date puree, almond milk) and the vanilla seeds. Add half of the mixture to the cacao bowl, and half to the coconut bowl, and stir to combine.
Spoon the batter into a doughnut pan, and bake them for 12-15 minutes. Be sure to not overcook them, which can happen very quickly.
Let them cool down before you take them out. If desired, you can serve them with the frosting.