Avocado Dark Chocolate Glazed Donuts

Recipe by The Gourmet RD

Hey guys!  Do you like donuts? Silly question, I know, but I had to ask. Because today is the day that we all enjoy donuts, so I think you’ll wanna buckle up and spend the next few minutes with me.

Ingredients

• 1½ cups oat flour (or whole wheat pastry flour)
• 3 tbsp dark cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ⅛ tsp coarse salt
• 1 medium ripe avocado (mashed)
• 1 large egg
• ½ cup granulated stevia (or zero calorie sweetener)
• 2 tbsp canola oil
• 1 cup skim milk (or almond or soy milk)
• 1½ tsp pure vanilla extract
• cooking spray
• ⅓ cup pure dark cacao (chopped)
• ½ medium ripe avocado (mashed)
• 2 tbsp skim milk (or almond or milk)
• 2 tbsp chopped pistachios or almonds
• 1 tbsp unsweetened coconut flakes
• Avocado Dark Chocolate Glaze
• toppings
• Avocado Dark Chocolate Donuts

Method

1. Preheat oven to 350 degrees. Sift oat flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl.
   
   In a separate mixing bowl, use a hand mixer to beat avocado and egg, until smooth. Add sugar or stevia and beat until smooth. Once fluffy, whisk in milk and vanilla extract until incorporated.
   
   Pour wet mixture into dry ingredients while beating on low. Increase the mixed speed to medium and beat until well incorporated. Use a spatula to stir in any remaining dry mixture on the sides or bottom of the bowl.
   
   Coat a donut baking pan with cooking spray. Pour batter into each donut well about ¾ of the way to the top (about ¼ cup in each), but not covering the donut hole center.
   
   Bake for 13-15 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to slightly cool. Flip them onto a baking sheet fitted with a wire rack.
   
   In a small bowl, microwave dark cacao for 30 seconds on high. Stir until fully melted. Use hand mixer to beat in avocado on high until very smooth, then beat in milk. Pour a tablespoon of glaze onto each donut.
   
   Top with nuts and/or coconut and serve.

View the recipe instructions at The Gourmet RD