Whole-Grain Baked Doughnuts (with gluten free and soaking option)

whole-grain doughnuts in pan with parchment paper

Whole New Mom - https://wholenewmom.com

Whole-Grain Baked Doughnuts (with gluten free and soaking option)

Course: Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, Vegan

Keyword: healthy doughnuts, whole-grain donuts

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: doughnuts

Calories: 186kcal

Author: Adrienne

These Whole-Grain Baked Donuts are a hearty and nutritious alternative to regular doughnuts. Topped with a light cinnamon and optional glaze topping and no doughnut maker needed!

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Ingredients

Cinnamon Baked Doughnuts

4 1/2 cups whole wheat flour (Gluten-free and gluten grains both work well. See notes for more details.)
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs (See Recipe Notes for alternatives.)
1 cup granulated sweetener (See Recipe Notes for options.)
5 tablespoons coconut oil melted
15/16 cup coconut milk (1 cup minus 1 tablespoon; or use another alternative)
1 tablespoon apple cider vinegar (or lemon juice)

Cinnamon Topping

3 tablespoons granulated sweetener (See Recipe Notes for options.)
1 teaspoon cinnamon

Glaze

1 cup allulose or other sweetener of choice
3-4 tablespoons coconut milk or other liquid like water, heavy cream, almond milk, etcetera
1/4 - 1/2 teaspoon vanilla extract (or extract of choice like almond, lemon, or orange)

Instructions

Soaked Method

Combine the flour, coconut milk, and vinegar. Stir to combine. Let dough rest for 12-24 hours. Add remaining ingredients and mix well.
In another bowl, combine eggs or egg substitute and sweetener.
Add the remaining ingredients except for the baking powder and baking soda to the egg/sweetener mixture. Combine.
Add this mixture to the flour mixture.
Add the baking soda and baking powder to the batter and incorporate gently. Do not overmix.
Roll out dough to approximately 1/2" thickness. Cut with doughnut cutter (this one is really nice). Or alternatively, shape into desired shapes. Brush tops with melted coconut oil, milk, milk substitute, or water. Sprinkle with topping.
Bake at 425 degrees for 8-10 minutes.
Coat with or drizzle glaze, if desired.

Non-Soaked Method

Combine dry ingredients together in one bowl and wet ingredients in the other.
Add the wets to the dries and proceed with the rolling as noted above.

Cinnamon Topping

Combine cinnamon and sweetener in small bowl.

Sugar-free Glaze

Add coconut milk and vanilla to the powdered sweetener and mix well. Start with 2 tablespoons of the milk, and add more, as needed, to achieve desired consistency.

Notes

Flour Choice: You may find that you need to be flexible with the amount of flour that you use for this recipe depending on the grain that you choose. You will want a very stiff dough that is not wet at all, like a shortbread. For spelt (if you are eating gluten), you will probably need about 5 1/2 cups. For other grains, you will have to play with it to see what works, but you do not want a runny gooey dough. You want it to be thick.
For gluten-free flours, use 25% more baking powder and soda. I typically use whatever I happen to have on hand. Yesterday I used 3 cups sweet brown rice flour with 1 1/2 cups sorghum with success. I had to increase the liquid to about 1 1/2 cups to make it pliable, however.
For a sugar-free version, a mixture of 1/2 xylitol and 1/2 erythritol for the granulated sweetener works great.
Egg Alternative: An alternative can be used instead of eggs - see Homemade Egg Replacer. Also a flax, chia, or gelatin egg could be used. I haven't tried those with this recipe, however.
Sweetener Options: You can substitute any healthy sweetener for the xylitol in the doughnuts, but if you use a liquid sweetener you may need to use a different amount, so read Substituting Sweeteners. For the topping, any healthy granulated sweetener can be used.
Homemade Dairy-free Milks: Here are homemade versions of both coconut milk and almond milk, which will both work great as a milk substitute.
Lemon Juice: Here is a great brand of organic lemon juice.
Grain-free Option: This recipe should work with a grain-free / low-carb flour like almond flour by increasing the baking soda by 50% and reducing the coconut oil by half. I haven't tried it yet but it should work.

Nutrition