I’m not sure if these are considered donuts or brownies or just donut-shaped cakes. Either way, they’re delicious and I’m sharing this recipe with you all. Before I share the recipe, though, let’s talk a little bit about the ingredients.
This recipe is gluten-free, low in sugar, can be made lactose free but unfortunately is not low-fat. Albeit, the fats used in this recipe are not saturated, they are still calorie dense. Let this be a lesson to you – if something is labeled as “low”, it most likely is high in another nutrient. Often times, sugar will be replaced with fat or vice-versa. Just remember to be a smart consumer and read your labels/ingredient lists.
I chose gluten and dairy free ingredients for a personal reason as part of my medical nutrition therapy plan. After months of severe bloating, nausea, appetite changes, and several appointments and tests with my Gastroenterologist, we concluded with a diagnosis of Irritable Bowel Syndrome (IBS). Mind you- IBS can manifest in several different ways (diarrhea, constipation, both, or neither) so if you suspect you have IBS, contact a professional (like maybe a registered dietitian) for guidance. I’m temporarily cutting these two ingredients out of my diet and carefully documenting my symptoms to see if these are the culprits of my gastrointestinal problems. I don’t recommend cutting out ingredients all willy-nilly but when done carefully and analytically, it can help you uncover some underlying irritants. For more information on food elimination diets, IBS, or other gastrointestinal disorders, contact me here.
So, that is why I chose the ingredients listed below. You can substitute whole wheat flour for almond and coconut flour. It’s totally up to you. I’m not exactly sure how the texture will turn out because I have not personally tried it with wheat flour. Send a picture if you end up trying it and like it!
Gluten and Dairy Free Chocolate Donuts
Makes 6 donuts
Serving size: 1 donut
- 1 cup almond meal
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut sugar (can use 1/4 cup maple syrup instead)
- 2 tablespoons melted coconut oil (or melted margarine)
- 1 egg
- 1/4 cup unsweetened almond milk (or 1% milk)
- Cooking spray
- 2 tablespoons dark chocolate, melted
- Preheat oven to 350°F.
- In a medium sized bowl, add dry ingredients (except for dark chocolate chips) and mix well. *Consider maple syrup a wet ingredient, if using instead of coconut sugar.
- Add wet ingredients (melted coconut oil, egg, almond milk) and stir until mixed. The texture of the batter should be slightly thick at this point.
- Spray donut pans well with cooking spray. Using a spoon, scoop out batter and pour into baking pan. If needed, spread the batter into the molding so it is evenly distributed.
- Bake for 20 minutes. Check center with a toothpick to ensure baking is complete.
- Glaze donuts with dark chocolate. Enjoy!
Note – I did sprinkle powerdered sugar over these when I was done but they most certainly didn’t need them. These babies are delicious on their own. Also these donuts are good without the glaze (yes, I know – but it’s true).