Baked Doughnuts with Vanilla Glaze

Doughnuts are my weakness.  Fried dough with a sugary glaze on top... Oh yeah, baby.  Nothing better in my book.  I blame my parents.  You see, when I was a child we took many weekend trips to Orlando.  We always had passes of some sort to an Orlando theme park.  And we always stopped by Krispy Kreme for a dozen doughnuts to share, before our long day at the park.  Breakfast of champions, I know. 

These doughnuts are a tad healthier.  No processed sugar in the batter, and I used spelt flour instead of all-purpose.  The glaze however, is loaded with sugar, but it is a GLAZE for Pete's sake.  (Anyone know who Pete is?) They came out pretty divine, if I say so myself.  I almost didn't miss the fried part.  Almost.  

Baked Doughnuts with Vanilla Glaze 

YEILD: About 6 doughnuts

ingredients:

1 cup spelt flour, or all-purpose if you prefer
1/2 cup xylitol, granulated sugar, or sugar substitute of choice
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 tsp white vinegar
1/2 tsp pure vanilla extract
1 egg
4 tablespoons unsalted butter, softened

Glaze:
2 tablespoons milk of choice
1 tsp vanilla extract
1 cup powdered sugar or xylitol made into powdered sugar, see note below

directions:

Preheat oven to 350 degrees.  Coat a doughnut pan with cooking spray, wipe out the excess.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.

In a small saucepan, bring together the milk, vinegar, vanilla, egg, and butter.  Whisk over medium heat, until the butter has completely melted, about one minute. Remove from heat. Pour the milk mixture into the flour mixture, mixing until just combined. 

Using a large tablespoon, spoon the batter into prepared doughnut pan. Bake for 12 -14 minutes, or until a toothpick inserted comes out clean. Remove from oven, and immediately invert the pan onto a cooling rack.  While the doughnuts are cooling, make the glaze. 

For the glaze: In a shallow bowl, whisk together the milk, sugar, and vanilla until fully incorporated.  Dip the doughnuts into the glaze, coating both sides and set on a wire rack, with a cookie sheet underneath the rack to catch the drippings. Allow to set for a few minutes before serving. 


Katelyn's Note:  For xylitol powdered sugar, place 1 cup of xylitol in a food processor with 1 tbsp of arrowroot powder or corn starch.  Process until a powder forms.  Store in an airtight container with a locking lid.  Can be used for any recipe to substitute powdered sugar.


Recipe adapted from Fave Healthy Recipes

Enchilada Sauce

They say some things are better left to chance... Well I don't know who they are, but when it comes to the food I'm putting in my body, I wanna know.  Canned soups and sauces freak me out. I literally get the heebie-geebies thinking about what could be in them.  Especially when you can't understand half the ingredients.  It's scary, bro.

So more often than not, I forgo the canned isle (with the exception of canned tomatoes!) and make my sauces from scratch.  It not only tastes better, it's just the right thing to do.  I whipped this sauce up in minutes, and stored it in the fridge until I needed it.  This sauce keeps for about a couple weeks in the fridge, but when you smell the aroma filling your house while simmering, you'll want to use it right away.

Enchilada Sauce

YEILD: About 1 1/2 cups

ingredients:

2 tbsp grapeseed oil or canola oil
2 tbsp arrowroot powder, cornstarch or flour will also do
2 tbsp chili powder
2 tbsp chipotle powder, see note below
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp crushed oregano
2 cups low sodium chicken broth or vegetable broth

directions:

In a small saucepan over medium heat, heat the oil for a couple minutes.  Add arrowroot and whisk together with the oil for one minute.  Whisk in the chili powder, chipotle powder, garlic powder, salt, cumin, and oregano.  Whisk together for an additional minute for all the flavors to open up.  Slowly pour in the stock while whisking to prevent any lumps.  Reduce heat to a simmer and cook for 15 minutes until thick, whisking often to ensure a smooth sauce.

Use immediately or store in an air-tight container in the refrigerator for up to two weeks.

Katelyn's note: This sauce is spicy!  If you prefer less spice, leave out the chipotle powder and up the chili powder to 4 tablespoons.

Recipe adapted from Gimme Some Oven