Once upon a time, in a far away land…
There was born a magical donut.
Ok, so maybe it was more like six donuts, but not all stood accounted for on the day of this illustration…
Because I ated them. 😉
Now I say “magical” donuts because in the days prior to their birth, they were meant to become rich golden PANCAKES 😯 …I know, let’s not speak of such royal disappointments. After realizing that the glass slipper simply would not fit…especially on something which lacked FEET, the Pancake Queen had to make other arrangements.
She gazed into her
pantry magic mirror and spotted an army of noblemen. Little did she know that one brave knight would step forward and save her breakfast…
Sir Tagatose (the dude in the back left) from the prosperous Land of NuNaturals offered up his magical sweetness and serenaded the queen with a beautiful song just before professing his undying love and dedication to her.
Where they soon after, mounted his faithful
stevia steed and rode off into the sunset!
Oh wait, some pages got stuck together…
Oh ok, here we go: With Sir Tagatose by her side, they turned back to the kitchen and set to work. Surprisingly, they had only just opened the fridge when there was a knock on the door. A crew of woodland creatures had heard of their troubles and was there to help!
After a sudden burst into song and dance, the pan of donuts went into the oven…though not to be confused with an oven that holds a certain wicked witch!
Luckily, the blue birds showed up just in time to
miss the eggs that went into the batter decorate. They were rewarded with pink “bird food.” 😉 And with a show of ribbons and sunshine and yet ANOTHER song and dance…
Breakfast was FINALLY served!
Chocolate Glazed Kabocha Donuts
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: bake breakfast dessert snack dairy-free vegetarian nut-free sugar-free kabocha squash fall
Ingredients (6 Donuts)
For the Donuts
- 1 1/2 cups oat flour (ground from rolled oats)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 Tablespoons NuNaturals tagatose (or other sweetener that measures like sugar)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 150g (1 cup, packed) pre-roasted cubed kabocha (or other winter squash)
- 1/2 cup unsweetened almond milk
- 1 large egg
- 3 large egg whites
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon melted coconut oil (optional, but I think it helps set the chocolate)
- 3-4 drops chocolate-flavored Nunaturals stevia
- 2-3 Tablespoons water (or almond milk) to thin
1. Preheat oven to 350°F and coat a donut pan with non-stick cooking spray.
2. In a small blender or food processor, blend squash and milk until creamy.
3. In a medium-sized bowl, combine flour, baking powder, salt, tagatose, and spices and stir with a wire whisk.
4. In a separate bowl, whisk together the squash mixture, eggs, and vanilla.
5. Add wet ingredients to dry ingredients and stir until just combined.
6. Separate batter evenly in the prepared donut pan and cook for 18-20 minutes or until a toothpick inserted in the donut comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Prepare chocolate topping my whisking all ingredients together until creamy.
9. Pour into a shallow dish and dunk the tops of each of the donuts in it before adding sprinkles.
10. Store in an airtight container for 2-3 days.
Epilogue: I thought these babies came out perfect the
first second time I made them, but when I went back to the kitchen to try another ratio of ingredients, they came out lighter and TWICE as fluffy! Unfortunately, I didn’t get photographic evidence of that since it just happened last night, but trust me, you WANT to make these! And if you don’t have a donut pan, you can always make MUFFINS!
I loved the subtle sweetness of the donut itself, but with the chocolate and sprinkle topping, it was even better! This was my first time working with the tagatose too and I have to say I like it more than xylitol…absolutely NO aftertaste and it measures exactly like regular sugar! And while, I’ve ALWAYS been a fan of any of the NuNaturals liquid stevias, I have to say the chocolate is one of my favorites…unlike the others, it has a thick, rich consistency to it and a little goes a long way!
On the off chance that you don’t think my baking winter squash into donuts is strange(butgood), then either my storytelling talents, or my color-coding sprinkles should do it for ya! 😉 Be sure to check out the other link ups on Sprint 2 The Table!
Disclaimer: I was given these NuNaturals products free of charge, but all of the above opinions are my own. I was not compensated for this review.
Have you ever tried tagatose before?
What’s your favorite kind of donut?