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These donuts are a soft chocolate baked donut. They’re a Trim Healthy Mama E fuel. They’re low fat, gluten free (grain free, actually), dairy free, and sugar free.
This recipe is loosely based on the Trim Healthy Mama’s Breakfast Sandwich cookie recipe, but I had to make a lot of adaptations to suit my own food intolerances. Eventually that became donuts, so I wanted to share this with others.
I chose buckwheat flour as the flour. Buckwheat is grown here in the St. John Valley, so it’s easy for me to find and local (a huge plus with how rural we are!). Despite the fact that the word buckwheat has the word wheat in it, it actually is not wheat, and does not contain gluten. Buckwheat is actually a seed. It’s a beautiful crop, and looks red in the fields when it’s ready to harvest. We buy our buckwheat flour from the Bouchard Family Farms, located in Fort Kent, Maine. Their flour is carried locally in many of our grocery stores.
Isn’t it gorgeous?! But back to the donuts.
The original recipe calls for banana for moisture. I can’t stand the flavor of banana so wanted to find something else. After many tries of different things, I settled on dairy free yogurt. It has a fairly neutral flavor that doesn’t carry through to the finished donuts.
I use silicone donut pans to bake these in. Mine are large donuts at about 4” across. The single serve recipe makes 2-3 donuts depending on how full you fill the wells. I ordered my set from Amazon. This is one of the larger sets I found while searching, and I really like the size of the donuts it makes.
Making the Donuts
Mix all of the dry ingredients together, then add the wet ingredients. Stir until it’s well combined and spoon into the donut wells. If you’re using a silicone pan, you may not need to grease the pan, but spray with cooking spray if you’re using metal.
Preheat the oven to 350* F. Bake the donuts for 20 minutes, or until they’re dry on top and a toothpick inserted comes out clean. They can get dry pretty quickly, so you really don’t want to overbake them.
They’re good unfrosted, but they’re even better if you make a simple chocolate glaze for the top.
For the icing, mix the cocoa powder and powdered sweetener, and almond milk until smooth. Spoon over the top of the donuts.
If you are planning to store any donuts for a later time, wait to ice them until right before you eat them so they don’t get soggy.
Chocolate Donuts, THM – E, Allergy Friendly
- 1/3 cup non-dairy yogurt
- 1/4 cup unsweetened almond milk
- 1/3 cup buckwheat flour
- 2 pinches mineral salt
- 2 Tbsp cocoa powder I like Dutch process
- 1 Tbsp sweetener I use BochaSweet
- 1 shake powdered stevia (pure)
- 1/2 tsp baking powder
- 2 Tbsp protein powder I use THM Creamy Dreamy hemp protein
- 1 Tbsp baking cocoa I like Dutch process
- 1 Tbsp powdered sweetener (Bochasweet or THM Gentle Sweet)
- 1.5 tsp almond milk
- Preheat oven to 350*.
- Mix all dry ingredients together until well blended. Break up any clumps, if needed.
- Stir in wet ingredients. Mix until smooth.
- Spoon batter into donut pan sprayed with baking spray.
- Bake the donuts for 20 minutes, or until they’re dry on top and a toothpick inserted comes out clean. Do not overbake.
- Mix together 1 Tbsp baking cocoa, 1 Tbsp powdered sweetener, and 1 1/2 tsp almond milk until smooth. Spoon over donut while still warm.
- Store donuts plain and ice before serving.