Baked Apple Spice Donuts

If there is one thing I am so thankful for this Thanksgiving, it is without a doubt always the chance to cook for other people. The simple moment of of yummy bliss that crosses their faces at the first taste of good food brings me so much happiness! I'm grateful I can share good eats, and of course healthy recipes. Traditionally holiday treats aren't so figure friendly. Next week I guarantee the gym will be polluted with people with post-Thanksgiving over-indulgence guilt. Don't let that be you darlin'!! (but please don't give up your workouts...)

If you don't have a donut baking pan, get one! It will change you life- I'm not kidding. Baked donuts are much more cake like and if you bake them right (follow directions) then I promise they will melt in your mouth. Forget greasy, queasy'fying deep fried balls of dough. These apple spice donuts are great to take with you to a family gathering as dessert or brunch. Either way, you might want to make a double batch because they won't last long!

Baked Apple Spice Donuts

• 1 1/4 cup whole wheat pastry flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp each cinnamon, nutmeg & allspice
• 1/8 tsp ground cloves
• 1/2 cup stevia in the raw or 8 packs stevia
• 1 tsp quality vanilla extract
• 3 tbsp light extra virgin olive oil or coconut oil
• 1 cup unsweetened applesauce or homemade apple butter (recipe coming soon!)
• 1 large egg
• 1/2 cup milk of choice

Preheat oven to 350 degrees F. Spray a 6 cup donut tin and a 12 cup mini muffin pan with non-stick cooking spray.

In a large bowl sift together all of the dry ingredients.

In a seperate bowl beat together the liquid ingredients until smooth. Gently fold into the dry mixture, mixing only until incorporated. *Do NOT overmix!!!!*

Evenly divide the dough in the prepared pans- you will get 6 round donuts and 12 donut holes.

Bake for 10 to 12 minutes until lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and let rest in pan a few minutes before transfering to a wire rack to cool.

Optional spiced coating to roll in while hot:  1 tbsp cinnamon + 1/3 cup stevia in the raw

Serves 12
(1 large donut or 2 donut holes)
Per Serving: 105 calories, 4.5g fat, 15g carbs, 2.5g fiber, 2g protein

Baked and Glazed Potato Donuts

Some of the best things in life were by accident, right?! Growing up I never really had a thing for donuts. What was popular in my part of the world at the time were old fashioned dense, sugar coated balls of deep fried cake. Years later I moved to the deep south(Mississippi) where there were flashing 'HOT NOW' signs on every corner. Hello Krispy Kreme. I swore off them for a good bit, willpower is a strong thing.....and so isn't the power to plug your nose as you drive by so the smell of sweet dough doesn't get to you.

Then it happened. I had a KK donut, hot and fresh. They say you have to try everything once. Done and done. Soon after I made it my mission to all the fabulous ladies who appreciate a good donut but not the hip expanding effect of them to create a more figure friendly baked version. These babies hit the spot. Still very light, airy and melt in your mouth blissful. The only thing they are missing is junk and the greased stained hands. So ladies, fat pants be damned, you can eat a donut and leave the spare tire for your car!

• 1 cup warm milk (2% or unsweetened vanilla almond)
• 1 tsp honey
• 2 packs instant yeast
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1/2 tsp fine sea salt
• 2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 cup Stevia in the Raw
• 1/2 cup warm mashed potatoes (plain, nothing added)
• 2 tbsp canola oil

In a small bowl mix the milk, honey and yeast. Let sit for 5 minutes to activate the yeast.

In a large bowl sift together the dry ingredients. Mix in the potatoes. When the yeast is activated stir in the canola oil. Add the wet mixture to the flour, mixing until well combined, kneading with fork or hand for a few minutes.

Transfer the dough to a well floured surface. Sprinkle a bit of flour over the top. Knead the dough a few times. Using a floured rolling pin, roll the dough out to about 1/2 inch thickness. Cut out donuts using your floured donut cutter (or even better if you do not have one like me, use a drinking glass and then the top of a soda bottle to make the hole in the center).

Lay the cut donuts on a baking sheet covered with parchment paper, spacing about 2 to 3 inches apart. Cover with a clean cloth and let rise until almost doubled, about 20 to 30 minutes in a warm area.

Bake in a 375 degree oven just until the bottoms are golden, about 8 to 10 minutes. Do not over bake unless you like eating dry hockey puck pieces of dough.

Remove from pan and let cool slightly about 5 minutes before swirling the tops in this tastes-sinful-but-not chocolate glaze.

Chocolate Glaze

• 1 cup Stevia in the Raw
• 2 tsp instant espresso coffee
• 1/4 cup unsweetened dark cocoa powder
• 1 tsp vanilla extract
• pinch of sea salt
• 3 to 4 tbsp hot milk

Place all of the ingredients in a bowl and whisk until smooth. Dip the donuts and place on wire rack. Garnish as you wish, but be sure to leave time to truly enjoy the fresh, warm donut!

Makes 1 dozen regular size glazed donuts.