In my family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are the products made from them (chips, cereal, rice cakes and pretzels...). So we never use alternative flours made from corn, rice or potatoes. Remember 4 grams of carbohydrates equal 1 teaspoon of sugar in our body! My new favorite is peanut flour; it is low in carbohydrates, high in protein and healthy fats. It also gives my baking a great flavor.
2 cups peanut flour
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
3 1/2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs
Preheat oven to 350 degrees. Line donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon batter into greased donut pan until they are 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter donuts with chocolate icing.
Makes 12 Donuts (per donut): 110 calories, 7.6 carbs, 3g fiber, 14g protein!
CHOCOLATE ICING:
6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Just Like Sugar (or erythritol and 1 tsp stevia glycerite)
1/4 cup vanilla almond milk
1/2 tsp vanilla extract
To make the frosting, make erythritol into a powder in a food processor. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled donuts and enjoy!
OR EASY FROSTING:
1 ChocoPerfection Bar
2 TBS unsweetened almond milk
Melt the chocolate, mix with almond milk. Then spread over donuts. Makes 8 donuts.
NUTRITIONAL COMPARISON (per serving)
Traditional Cake Donut = 360 calories, 20g fat, 4g protein, 40 carbs, 1g fiber
"Healthified" Donut = 144 calories, 8.7g fat, 12g protein, 7.9 carbs, 3.9g fiber
CLICK HERE TO FIND THE DONUT PAN I USED.
what about peanuts being highly allergenic and often containing molds?
ReplyDeletedo you make your own peanut flour? or do you purchase it online? Thank you.
ReplyDeleteThis sounds great, but I'm confused. Does it make 6 or 24? Cupcakes or donuts? You refer to both.
ReplyDeleteNow, all I have to do is figure out where to find peanut flour.
I was wondering if these calories are for donuts or cupcakes because the recipe is a donut recipe, but in the directions you say cupcakes. Should I use a donut or cupcake baking pan? Would there be 24 donuts made from this batch or is that for the cupcakes?
ReplyDeleteI love when you post a new, delicious recipe and I just so happen to have all of the ingredients on hand!! My cupcakes are in the oven as I type...I wanted to mention that I followed the recipe to the letter and it made 14 cupcakes. Can't wait for my kids to try them :)
ReplyDeleteHi, I am working with Ideal Sweetener. What a great looking recipe! We see that you tried Truvia. Have you tried the sugar alternative Ideal No Calorie Sweetener when cooking or baking yet?. Visit http://bit.ly/atgBD1 for $1 off! Have a wonderful day!
ReplyDeleteI often purchase it online, but I often buy it at Trader Joes.
ReplyDeleteJust made these in a Sunbeam donut maker!! Kids loved them and didn't have a clue they were healthier. They just asked for more but sadly, I'm out of eggs! Oh! And instead of frosting, I filled the holes with NSA preserves since the donut maker doesn't make a real hole.
ReplyDeleteThat makes me SO happy!
ReplyDeleteMade these yesterday with my 5 year old! We are making one donut recipe a week from your book. We found them very tasty. These stuck like the dickens for me (I used a mini muffin pan). I thought I bought a fairly decent brand, but maybe not. Do you find yours stick in the Brand you link to?
ReplyDeleteBummer! If you scroll to the bottom of the recipe, you can click on the words to see where I bought my donut pan. I also used coconut oil spray to keep the batter from sticking.
ReplyDeleteI hope that helps;)
I have a son with nut allergies...wonder if these would be as good with Sunbutter (sunflower seeds)?
ReplyDeleteYes! You could use finely ground sunflower flour.
ReplyDeleteHappy Eating!
Do you know if there is a way of making homemade peanut flour?
ReplyDelete-Monika
I have not tried it but I think it should work (just like homemade almond flour). You just have to be sure to not overdo it and make peanut butter. :) Also, I think the store bought peanut flours are somewhat defatted so you may have to adjust your ratios. :)
DeleteCan almond flour be subbed for peanut flour?
ReplyDeleteYes, that should work. :)
DeleteI purchased the donut pan from your Amazon store. Now I need recipes. Which cookbook has the most in it? Also, where would I find peanut flour. Our local Food Fantasies store has almond and coconut but not peanut.
ReplyDeleteNutritious and Delicious has the most with 5.
Deletehttp://www.amazon.com/Nutritious-Delicious-Maria-Emmerich/dp/0988512416/ref=sr_1_5?m=A51JBC26TWGDE&s=merchant-items&ie=UTF8&qid=1368445658&sr=1-5
I get all my nut flours here. They have the best prices.
http://aff.nuts.com/SF3E