I am sure that every parent thinks (and should!) that their child is the most special, adorable and supremely gifted kid in the universe. I am no different and my son continues to amaze me on a daily basis with his kindness, empathy and ability to read. Now, don’t get me wrong – he is still very much a toddler; irrational, moody, dramatic and way too finicky about endless minutia.
His thing is that he was an early reader and started reading single words at around 11 months, which developed into full-blown reading of sentences at a little past 2.
Now, he is 3 and 3/4 and is reading books. Like 2nd grade books. It has taken us a while to get used to this unique and early ability because there have been some downsides to it – like having to explain concepts and ideas to a 2 and 3-year old that you might not think they are ready to talk about. Things like war, death, politics and weather tragedies top the list as he regularly scans the newspaper headlines and asks questions about “why is the government shut-down?” or “why did a drone kill someone from the Taliban?”
All in all, there are way more upsides to early reading than downsides and one of my favorite is his ability to read recipes and ingredients. A couple of weeks ago, I was flipping through a cooking magazine and a little person popped over my shoulder and shouted, “Doughnuts! We have to make Doughnuts! Look, mommy, a chocolate doughnut recipe. Do you see it? Do we have the ingredients? Can we make them?”
The recipe was a standard American diet recipe with white flour, white sugar and all kinds of other crap that I don’t keep in my house and try to limit eating in general. So, I started researching clean-ingredient doughnut recipes and after reading about twenty, I adapted one from Against All Grain into the recipe below.
So, we made our chocolate doughnuts, which are still a major treat in my book, but with the cleanest ingredients we could. The thing is you wouldn’t know when you taste these. These doughnuts are light, full of chocolate and a bit of palm sugar but not cloyingly sweet. The mini chips in the doughnuts give them textural depth and the chocolate glaze seals the deal!
They are phenomenal. You need to make these ASAP!
- I used Enjoy Life Mini Chips. They are dairy, soy and nut free.
- I am in love with Nutiva Organic Extra Virgin Coconut Oil for two reasons – one is that it has a very mild taste and doesn’t overpower my baked goods (or savory dishes) and two, I get the HUGEST tub of it at Costco for about $20.
- Wilton makes a non-stick, affordable doughnut pan. I got mine at Bed, Bath and Beyond but Amazon has it for pretty cheap (less than $10) as well.
- These are very nutrient dense so for those of you counting Points Plus, each doughnut is 12 Points Plus. If you want to leave off the glaze and shave some Points, each doughnut would be 10 Points Plus. Still a major treat, I know!
Adapted From: Against All Grain Nut-Free Caramel Glazed Doughnuts
Makes 6 Doughnuts
10 minPrep Time
18 minCook Time
28 minTotal Time
- 4 large eggs, room temperature
- 1/4 cup melted coconut oil + a little extra to grease the pan
- 1/2 cup coconut palm sugar
- 1/4 cup full-fat coconut milk from a can
- 1 teaspoon raw, unfiltered apple cider vinegar
- 1 1/4 teaspoon pure vanilla extract
- 1/2 cup coconut flour, sifted
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup mini chocolate chips
- 1/3 cup mini chocolate chips, melted
- 1/2 teaspoon coconut oil
- Preheat oven to 350F. Lightly grease doughnut pan with coconut oil and set aside.
- Using a stand or hand mixer, beat eggs with coconut oil and palm sugar on medium speed until creamy.
- Slowly add in coconut milk, apple cider vinegar and vanilla extract and continue beating until well mixed.
- Stop mixer and add in sifted coconut flour, cocoa powder, baking soda and sea salt (or just sift right into the bowl like me). Mix until just combined and remove bowl from mixer.
- Stir in mini chips and scoop batter into doughnut pan with a spatula. Try not to overfill them. You may just a tablespoon or two of batter left over.
- Bake in the center of the oven for 18 to 20 minutes or until a toothpick or cake tester comes out clean. Remove to a wire rack and allow to cool. Trim with a kitchen scissors if necessary.
- Mix 1/3 cup mini chips with 1/2 teaspoon of coconut oil in a wide, microwave-safe bowl. Heat for 90 seconds, stopping to stir 1 or 2x, until melted. Working quickly, dip each doughnut (the ugly side that was face up when cooking) into the melted chocolate and place baking sheet lined with parchment or wax paper. Once all of the doughnuts are glazed, place in fridge to set for 15 to 20 minutes.
- Store in the fridge but remove about 15 min prior to eating to allow the doughnuts to come to room temperature. With that being said, we have eaten them right from the fridge and they are still really good but much better at room temp!