You would never know that these Cinnamon Raisin Donuts are so healthy that they have oats, flaxseed and chia seeds in them. And just as delicious as if they were not healthy!
Can you even believe I did this?
It's like, against my inner fibers to make a healthy donut. But I did it anyway.
"WHY?!? Tell me whyyyyyy?!?" I know you are thinking this right now.
As crazy as my actions appear, let me explain.
See, it happened like this: a few months back I got into a lazy slump with cooking dinner. All I wanted was unhealthy, easy-to-make meals. They usually consisted of heavy carbs, lots of meat, and no veggies.
One day, we went to the store to buy a six pack of hamburger buns, and by the next night we were going back to the store to buy more because they were gone.
Sigh. I am sad to admit this.
Then we spent a week in Portland. And my family ate healthy. So we ate healthy.
And it felt gooooood!
We made the decision to start eating good, healthy things as soon as we got back. We went to the local market, bought loads of greens and other beautifully colored veggies and absolutely NO CARBS, and have been eating this way since.
My body has been aching for some delicious nutrients for a while now.
I fully blame Donut Friday. Or the baking blog. Or my bad choices.
Or the hubs. #alwaysblamethehubs
So here we are, Donut Friday in full swing, and I managed to keep it clean eating.
Raise the roooooooof!
Sorry, didn't mean to take you back to the 90's.
These donuts are made with oats and flaxseed, NO flour at all, and are pretty darn close to being both gluten free and vegan. Just a few small changes and they are even more healthy than they already are.
And they taste like Cinnamon Raisin Donuts. They're good. That's all there is to it. Other than them being healthy too.
And delicious. And healthy.
Clean Eating Cinnamon Raisin Donuts | Printable Recipe
for the flax egg (1/2 batch):
- 1/2 Tbsp ground flaxseed
- 1 1/2 Tbsp lukewarm water
- 1 cup old fashioned oats (use gluten free oats take make these gluten free)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp ground flaxseed
- 1 tsp chia seeds (optional)
- 1/2 cup milk (replace with soy milk for vegan option)
- 1/4 cup honey (make sure it is gluten free if desired, or agave nectar to make vegan)
- 1/2 Tbsp vanilla
- recipe for flax egg (above)
- 1/2 cup raisins
- Start by making the flax egg. In a small bowl, combine the flax seed and water. Stir together and let sit in refrigerator for at least 10-15 minutes, until starting to get gummy.
- Preheat oven to 350°F/180°C, and spray a donut pan thoroughly with non-stick spray.
- In the bowl of a food processor, add in the oats, flaxseed, chia seeds, cinnamon, baking soda and baking powder. Process until fully combined and resembles a flour texture.
- In a medium bowl, combine the flax egg, milk, honey and vanilla and stir together with a spatula. Add the dry ingredients to the wet, combining well and finish off by stirring in the raisins.
- Spoon into donut pan, filling them full. Bake 12-14 minutes, until starting to brown on the edges.
- Let cool slightly in pan before using a small spatula or knife (butter knife) to help release from pan.
- Let cool completely and store in an air tight container for a couple of days.
© Carla's Confections 2013
More Donut Friday Posts HERE (Click on Photos for Recipe) :