I’ll be honest with you, any time I bring baked goods to a get-together, I get a bit nervous. You see, I don’t bake like the average person. I use a lot of alternative ingredients that are foreign to those who don’t dabble in clean eating from time to time.
When I taste test my recipes, I go off of what I like and what tastes good to me. The only issue is I’ve been using alternative ingredients so long that they are the norm and regular flour and sugar are not. Because of this, I know my viewpoint of what tastes good is somewhat skewed from the average person. So bringing baked goods to get-togethers has me feeling a little trepidatious, because often my desserts are less sweet and more dense than normal baked goods.
But regardless of what others may think about the taste or composition, this little 20-month-old loved the donuts, and kept saying “mo mo” (intepreted: more more). And of course, I obliged, because he’s obviously undernourished 🙂
Tangy Double Chocolate Donuts
(makes roughly 16 donuts)
- 2/3 cup coconut oil, melted
- 4 eggs
- 1.5 cups coconut sugar
- 1 cup plain full-fat Greek yogurt
- 2 tsp vanilla
- 1 cup gluten-free flour (I used King Arthur’s)
- 2/3 cup cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp sea salt
- 1 cup Enjoy Life chocolate chips
1. Preheat oven to 350 degrees.
2. In medium bowl, blend oil, eggs, sugar, yogurt and vanilla until smooth.
3. In small bowl, whisk together gluten-free flour, cocoa powder, baking powder and salt.
4. Add flour mixture to wet ingredients and blend.
5. Stir in chocolate chips.
6. Pour mixture into ziplock bag, cut off corner and pipe into greased donut pan.
7. Bake at 350 degrees for roughly 12 minutes.