I have been wanting a doughnut pan for ages, which is funny, considering that I haven’t had an actual doughnut in years. I think I’ve stereotyped them as far too sweet for my taste buds, but I assumed that I could make them at home with a flavor profile that was more to my liking. So when I had the chance to get myself an early holiday gift, I opted for this Wilton pan and made these Blueberry Cocoa Baked Doughnuts within 24 hours of it arriving on my doorstep.
This recipe was inspired by the one in the Weelicious Lunches cookbook. That recipe had raspberries and regular flour; this one has blueberries and is gluten free. I’ve also added cocoa powder—I have a bag of this kind and wow, the flavor is so good—for a bit more depth and reduced the sugar by more than half. The pan made 6 doughnuts , though you only see 5 in these images because I ate the missing one warm out of the oven this afternoon with a small glass of milk. Miss L ate most of one for dessert tonight and declared, “I like it!”. (Which came after she had spit out the squash risotto I had made after taking a small bite…).
I plan to make another batch of these after holding the batter in the fridge overnight—because it’d be so great to have these warm for breakfast, without having to measure ingredients with bleary eyes. And I might even purchase a mini doughnut pan since that size would be better for kiddos. I’ll let you know how each of those ideas turns out.
In the meantime, I’m content to warm up one of the leftovers for breakfast tomorrow.
These naturally sweet baked doughnuts are perfect for toddlers for a special breakfast or snack.
- 1 1/4 cup gluten-free flour blend or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 2 tablespoons melted butter
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1/2 cup fresh or frozen berries
- Mix all ingredients except the blueberries together in a medium bowl. Let sit for 30 minutes.
- Stir in blueberries. Preheat oven to 375 F. Grease a regular size doughnut pan. Spoon batter into a quart zip top bag, remove as much air as possible, and close. Snip one corner and pipe batter into doughnut pan, filling each almost full. Bake for 12 minutes, or until firm to the touch and a cake tester inserted into the middle comes out clean. Serve warm soon after baking if possible.
Skip the berries and add chocolate chips.
Drizzle with melted chocolate or dust with powdered sugar.