Health

Healthy Recipe: Baked Gingerbread Doughnuts

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By Rachel F. Johnson

If you’ve noticed that the recipes have been missing from Central Speaks for a couple of weeks, I have a very good excuse! Last Saturday, May 26, I was married (this also explains the name change at the top of the page!) As a wedding gift, we received a brand new doughnut pan from a very generous friend. Needless to say, I was very excited to try out a few recipes!

Makes 10-12 Doughnuts

1 cup Whole Wheat Flour

1 cup White Whole Wheat Flour

1 ½ tsp. Baking Powder

½ tsp. salt

1 tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

¼ tsp. Ground Cloves

¾ cup Skim milk

2 Tbsp. Apple Cider Vinegar

½ cup Brown Sugar

¼ cup Molasses

2 Large Eggs

2 Tbsp. Melted Butter

1 tsp. Fresh Grated Ginger

  1. Preheat oven to 425o and spray doughnut pan with nonstick cooking spray.
  2. In a small mixing bowl, mix ¾ cup milk with 2 Tbsp. Apple Cider Vinegar. Stir and set aside. This mixture replaces buttermilk in this recipe. 
  3. In separate, larger mixing bowl, combine all dry ingredients and whisk together.
  4. Add in the remaining wet ingredients into the milk mixture and whisk together.
  5. Mix wet and dry ingredients until just combined.
  6. Spoon batter into each doughnut hole in pan until it is about 2/3 full and bake for 10- 12 minutes, or until the dough bounces back slightly when pressed.
  7. Allow to cool for 5 minutes in pan and remove.

These doughnuts are cake-like, decadent, and sweet.  They make a wonderful alternative to fried, full-sugared doughnuts and are a wonderful option for Sunday brunch or a special weekday breakfast! Each doughnut contains roughly 140 cal and is made of whole grain goodness! And, if you don’t have a doughnut pan, try making these into muffins! Just make sure you bake for an extra while (20-30 minutes).

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