We’re still hanging out in Back to School week here on Chronicles of Passion. Partly because I’m going back to school myself (and after a 3 year hiatus, I’m giddy with excitement), and partly because it’s just that time of year again where schedule and routine resumes, packed lunches start happening again and meal prep and snacks become more important than ever.
And if you’re like me, you’ve delayed the planning and preparation of the inevitable for as long as possible. Because somehow, starting to make snacks and pull together some lunch ideas signals more than just the start of school. It signals the end of summer, the end of lazy days with no bedtime or school nights and the end of sleeping in. But it also signals the start of fall, which means lots of pumpkin and squash, cool morning runs and beautiful fall landscapes. You have to find the positive side in all of it somewhere. But given that it might be a little bit disappointing nonetheless, let’s bake. Better than that, let’s buy a doughnut pan and bake doughnuts. Because I can think of no better delicious, cheer-me-up food than doughnuts.
Yes it’s true, I bought a doughnut pan, and today I’m partnering up with Manitoba Harvest to use it and bring you some delicious back to school doughnuts. But it gets better. Not only are these doughnuts chocolate and delicious, but they’re healthy, vegan, gluten-free treats that are perfect for back to school lunch snacks, and can even pass for breakfast. They are made with whole food ingredients, no refined sugar and have a great dose of protein. Let’s talk about these a little more:
- Made with gluten-free flours that are high in fiber and allergy friendly for digestive issues or kid’s little sensitive bellies.
- They have lots of protein from both the Hemp Hearts and Hemp protein powder. Lots of protein means full kids not begging for a snack 20 minutes later and helps contribute to growing bones!
- No refined sugar! These donuts use maple syrup and banana as the natural sweeteners so your kids won’t be bouncing off the walls and then crashing into a crying, cranky mess in an hour.
- The chocolate flavour for these donuts comes from the use of raw cacao, not melted chocolate. Raw cacao is high in antioxidants, and it’s never too young to start preventing diseases and cardiovascular problems.
Are you convinced yet that you should add these to your kid-friendly back to school snacks? Because if you’re not, one bite and I know you’ll be there. And then you’ll think to yourself “how could these possibly be healthy?” At which point you’ll decide to just keep them all for yourself and tell the kids they taste bad and are super healthy. Go for it. I’d do the same . . .
Chocolate Doughnuts with Vanilla Coconut Cream Icing
For the Doughnuts
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 2 tbsp Manitoba Harvest HempPro 70 chocolate
- 1/2 cup cacao powder
- 1/4 cup Manitoba Harvest Hemp Hearts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 banana
- 1 tbsp Maple Syrup
- 1/2 cup almond milk
- 1 tsp vanilla extract
For the Icing
- 3/4 cup coconut cream
- 1 tsp Vanilla extract
- 1 tbsp Manitoba Harvest HempPro 70 Vanilla
- 1 tsp Maple Syrup
- Begin by adding the sorghum flour, brown rice flour, chocolate protein powder, Hemp Hearts, cacao powder, baking soda and baking powder to a medium sized bowl. Stir to combine.
- Meanwhile, in a blender, add banana, Maple Syrup, vanilla extract and milk. Pulse until smooth and then pour into the flour mixture.
- Stir the batter until it is smooth and fully incorporated and then gently spoon into a doughnut pan, filling each until it is level with the surface of the pan. If you don’t have a doughnut pan, feel free to drop into muffin tins as well. (They were just as tasty when I tried them as cupcakes instead of doughnuts!)
- Bake in the oven, preheated to 350 degrees Fahrenheit, for 10-15 minutes, or until doughnuts are firm to the touch. Do not over bake, as they will dry out too much.
- While the doughnuts are baking, prepare the icing. From a refrigerated can of coconut milk, scrape out 3/4 cup of coconut cream and add it to a medium sized bowl. Add vanilla extract and vanilla protein powder as well as Maple Syrup. Use an electric mixer to beat at medium speed until icing turns into a thick, whipped consistency, similar to buttercream icing. Put the icing in the fridge until you are ready to use it.
- When the doughnuts are done, take them out of the oven and run a knife around the edge of each one. Allow them to cool in the pan for 4 – 5 minutes, and then turn onto a cooling rack. Leave the doughnuts to completely cool before icing them.
- When the doughnuts are fully cooled, use a spatula to spread the icing onto each one, and garnish with cacao or finely chopped chocolate pieces if you prefer.
- Store in the fridge for up to 3 days (or as long as you can make them last!)
This post is sponsored by Manitoba Harvest, but the recipes, images and opinions are all my own. Thanks for supporting the companies that help make this blog happen!