Absolutely scrumptious! We used our Black Bean Brownie Mix to create deliciously moist and rich baked chocolate donuts that are low in fat and protein-packed. Top these with your favorite frosting or glaze, or use coconut, sprinkles, slivered almonds, or even top with a hint of cinnamon and sugar.
Yield: Recipe makes 11 doughnuts.
Allergen Info: This recipe is free from gluten, soy, rice, corn, nuts, yeast, and potato. It can be made dairy free.
White Chocolate Glaze
Melt chips in microwave or in double broiler. If using a microwave, cook at 50% power for 30-45 seconds then stir vigorously until smooth. Add almond milk and vanilla, and stir to combine.
Semi-sweet Chocolate Ganache:
Bring almond milk to boil on the stove. Pour over chocolate chips and stir vigorously until smooth. Add vanilla and stir to combine.
A word about the donut pan:
This pan is great. Donuts are the perfect size, bake evenly and come out perfect every time. It is made by a company called Country Home Goods.
Hi there! I gave these a try – wonderful results. I got a full dozen donuts, though, so my pan is probably a slightly different size.
When I mixed up the batter, it was a little too thick to pour, possibly because I had to use large eggs instead of jumbo. I scooped the prepared batter into a gallon sized freezer bag and then cut off one of the bottom corners and squeezed out the batter into the pan cavities. I got nice round smooth tops on the donuts. Perfect!
Would egg replacer work in this or would it be better to leave out entirely if you can’t have eggs?
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