Servings: 6 Prep: 20 mins Cook: 20 mins Total: 45 mins
It seems like a lot of people draw a hard line in the sand and say things like, “I only eat natural!” or “I only eat organic!” or “I’m a vegan!” or “Help, help, I’m a banana!”.
I’m not that strict. I warble. I tilt to one direction or another, largely depending on how much I want something.
So much of the doughnut world and broader bakery land involves brightly colored glazes, sprinkles, frostings, fondants, etc. It’s all bright, attractive and enticing, but it’s also all synthetic coloring, combined with (often bizarre) sugars and starches. I typically try and avoid these things, erring towards natural things I can make in my own home. Unfortunately, nature doesn’t create food colors as brilliant as the sprinkles on my unicorn latte.
When I was thinking about my doughnut ideas, I knew I wanted at least A LITTLE color, otherwise they’d all just be brown and plain. So, I opted for a strawberry goo topping. It’s simple, easy to relate to, has a splash of pink, is made from fresh natural ingredients and it complements the chocolatey goodness of the doughnuts quite well!
(If I were being totally and thoroughly honest, though, rather than pureeing my strawberries, I’d probably just fold in some sugar-free strawberry jam. Less muss, less dishes, it’s sweetened and commercially balanced. Plus, a far brighter shade of pink. HUZZAH!)
Chocolate Doughnuts with Strawberry ChantillyPrint Rate
- 1 cup almond flour
- 1/2 cup 'Swerve' or other sugar replacement divided
- 1/4 cup + 2 tbsp coconut flour
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 1/4 cup ground chia seeds
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large whole eggs
- 1/4 cup + 2 tbsp unsweetened almond milk
- 3 tbsp melted butter
- 1 cup cream heavy whipping
- 1 cup sliced strawberries divided
- 1 tsp vanilla extract
- Preheat oven to 350° F (177° C).
- In a large bowl, combine the almond flour, coconut flour, 1/4 cup, plus 2 tbsp (90 mL) of the sugar replacement, cocoa powder, ground chia, baking powder and salt. With a whisk or a fork, combine the dry ingredients so they are evenly mixed and distributed in and amongst one another.
- Add eggs and almond milk to the dry ingredients. While whisking to combine, pour in warm melted butter. Allow to sit for about 2 minutes to allow time for the chia to gel.
- The batter should be a thick chocolate pancake batter. These ingredients tend to be a bit inconsistent from brand to brand and grind to grind. You may need to add a little more liquid to thin it out (just not too much!)
- Once the batter is well mixed, divide your batter into a greased doughnut pan. I have a variety of molds and use three small silicone doughnut pans, each holding 6 little doughnuts.
- Note: It is at this point that you can pour your batter into virtually any manner of mold. Just remember that there is no gluten in this batter, so it can very much collapse under its own weight. Try not to make anything over about 2-inches (5 cm) in height. If you do opt to go for something a little taller and grander, don’t forget you can add things like xanthan gum, chia and tapioca flour. A bit of each will give you a slightly lighter, more cakier and slightly more structurally sound goodies.
- Bake for about 13 to 18 minutes, or until the muffins have risen and the surface is dry. Remove and set somewhere to cool.
- Place the cream, plus the remaining 2 tbsp (30 mL) of sugar replacement into a bowl or electric mixer. Whip the cream until stiff peaks form.
- In a food processor, or blender, puree 1/2 cup (120 mL) of the strawberries with the vanilla and a dash of salt.
- Gently fold the strawberry puree into the sweetened whipped cream.
- Once the doughnuts are cool, top each with a nice dollop of Strawberry Whipped Cream (Chantilly) and some fresh sliced strawberries. Enjoy your colorful doughnut fiesta!
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