Wednesday, March 11, 2009


I found this recipe and changed it a bit to use whole wheat flour and evaporated cane juice. The last time I made them, I also changed the recipe to be fat free (besides the soy milk), and they worked fabulously! I hope you enjoy!

mix together in bowl:
1 c. whole wheat flour
1/2 c. evaporated cane juice
1 1/2 t. baking powder
1/4 t. salt
1/4 t. nutmeg (scant)
1 little pinch cinnamon

mix in a separate bowl:
1/2 c soy milk (or rice milk)
1/2 t. apple cider vinegar
1/2 t. vanilla
1 egg (use egg replacer to equal one egg)
4 T earth balance butter (i replace all the earth balance with 4 T *wonderslim, which is fat free)

Add the wet ingredients to the dry ingredients, and mix together
Pour into a lightly greased donut pan (available at walmart, etc.--I've also used a mini muffin tin, but they're not quite as cute)
Important: only fill each donut spot about 1/3 full or the donut will rise too much and you will get a muffin, not a donut
Bake at 350 for 12 minutes (I actually cook them for about 15 minutes--I think the whole wheat flour needs a little longer)

For frosting I've used powdered sugar (from evaporated cane juice) and cinnamon and evaporated cane juice. You could also make a frosting using earth balance butter, soy milk, and powdered sugar.

*Homemade wonderslim: a fat replacer made from prunes and water (you can also use prune baby food)


Rebekah said...

laur, these look amazing! do you really just use prunes and water? or do you do the lecithin and citric acid? what are the proportions? how 'bout you just post the recipe for wonderslim.

Ellie said...

My mom used to make donuts when we got up to watch the Sat. afternoon session of General Conference at 6:00 Sunday morning. I'm glad we don't have to watch it that way, but I'm sure donuts would make me very popular with the kids watching it in my house. I've always kind of thought about making them, but the whole frying thing is so unappealing. I'm happy to have a recipe for baked donuts. If I want to be slightly less healthy than you, how do I convert evap. cane juice back to sugar? Is it more similar to brown or white and do I use the same amount or change it? Thanks for sharing the recipe!

Ellie said...

Oh, and I forgot to say I still have a container of prunes that Rachel won't eat, so I'm totally going to use them to make donuts. Yea!

Eliza said...

Yes, I will buy a donut pan for these.

The Smiths said...

Do you girls have any great granola bar recipes. I tried one today from a Four Seasons restaurant chef...not great - in fact although I know what I am putting in them, I am certain there is much MORE sugar in them than the regular store bought variety. They also didn't have enough oats, in them. I have one more I am going to try, but pass yours along if you have one:)

Eliza said...

Hmm. I've never even thought about making granola bars. That would be nice though. I will be on a search, and let us know if you find a good one!

Joanne said...

I finally bought a donut pan on Saturday and then made these for a little treat that night - they were a big hit. I sprinkled some with powdered sugar, and then dipped the rest in a chocolate glaze (powdered sugar, cocoa powder, soymilk). I was glad you warned to only fill each spot 1/3 full - I was tempted to do more, but they ended up perfect. I'm thinking I want to get another pan - my batter made about 18 donuts (but that was with little helpers taking tastes).