07/03/2024
The one great thing about living close to my parents for the first time since moving out at 17, is that I can bring them treats regularly! Finally, I have taste testers 😁 I surprised them with these yesterday. My Dad was out but I later received the text from him (last pic). Haha. 💜
Small Batch Chocolate Oat & Almond Flour Baked Doughnuts (makes 4)
I used organic oats to make these. I blended it well to make the flour, sifted it and added it all to lightly blended and sifted blanched Kirkland almond flour
🔹 In a large bowl mix 1/2 cup each (sifted) oat flour and blanched almond flour. (Add the recipe oats that don’t sift as well)
🔹 Add: 1/8 tsp salt, 1/2 tsp espresso powder, 2 Tbsp cocoa powder, 1 tsp baking powder, 2 1/2 Tbsp coconut sugar (or desired dried sweetener). Mix well so baking powder and salt is well distributed
🔹 In a separate bowl: whisk 1 room temp egg with 1/4 cup desired dairy (plant based ok but egg required so unable to make this vegan), 1/2 Tbsp olive oil, 1/2 tsp real maple syrup, & 1/2 tsp vanilla or maple extract
🔹 mix to combine until no dry seen. Let batter rest for at least 1/2 hour in fridge
🔹 preheat oven to 350°. Lightly grease 4 sections of donut pan with oil. Start preheating before removing batter from fridge. Ensure it is heated properly (one of the most common baking mistakes is disregarding preheating)
🔹 gently spoon the batter into prepared pan. Divide evenly. You can double batter, but I suggest trying the small batch first to decide if you like it before using more ingredients 🙂
🔹 bake for 12-14 minutes, until toothpick comes out clean. Don’t over bake.
🔹 cool doughnuts in the pan on wire rack for 5-10 mins. Use small silicone spatula to gently remove and allow to cool fully before icing as desired
