Chocolate Covered Katie Does it Again: Krispy Kreme Knock-Offs
Monday, February 25, 2013
Is it crazy that I’m crazy for Chocolate Covered Katie? She’s everything a mother could want for her son (too bad my eldest is only 16). She’s cute, she can cook AND she has a sassy sense of humor. What I love about Katie’s creations is that they make sense. Not only are they healthy versions of what I literally grew up on, but they taste good, too. Seriously.
For example, here’s my version of Katie’s Healthy Oreo’s from Christmastime (I know Katie would be so proud of me), and look at that cute photography (thanks iPhone):
Given that I love making Katie’s recipes, you can image my excitement when I opened today’s email to find Katie’s recent blog post for Homemade Krispy Kreme Donuts
I can still taste the glaze on my tongue from the countless times I scarfed down a pile of glazed donuts during my first pregnancy. To this day, my eldest son L-O-V-E-S glazed donuts.-yes, that son that would be perfect for Katie, if only he were a bit older . They’re especially good when heated up for a few seconds in the microwave–though, I digress. Truth be told, I have not had a glazed donut in a very long time, however, thanks to today’s email, I will be whipping up a batch toot sweet.
After you read just how healthy this recipe is, you won’t believe your tastebuds, but believe you, me, you will relish in the thought that you could actually have donuts for breakfast again–like a long, lost friend, I’m sure. Most Real Moms try really hard to eat healthy and set a good example for our children, so “Good Luck” e-splainin’ this one, Lucy! Please DO visit Katie and signup for her email newsletter, so we can nosh on safe sweets all year long together!
Now for the guest of honor, I give you Katie’s creation:
Homemade Krispy Kreme Donuts
- 1 tsp apple cider vinegar or white vinegar (5g)
- 2/3 cup milk of choice (160g)
- 1 tsp pure vanilla extract (4g)
- 3 tbsp coconut or vegetable oil (30g)
- 1 cup spelt or all-purpose flour (130g) (A reader had success with gluten-free ap flour.)
- 1 1/2 tsp baking powder
- 1/3 cup xylitol or sugar (60g)
- 1/32 tsp pure stevia extract or 2 extra tbsp sugar (or 2 NuNaturals packets)
- 1/4 tsp salt
Combine first four ingredients in a small bowl, and whisk well. Preheat oven to 350 F and grease a doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin for doughnut holes.) In a large measuring bowl, combine all remaining ingredients and stir very well. Now pour wet into dry and immediately pour into the pan. Bake 15 minutes, then allow to cool before removing. Top these vegan doughnuts with jam, or chocolate frosting, or glaze.
Combine 1 cup of powdered sugar with 1 1/2 tbsp milk of choice and 1/2 tsp pure vanilla extract. Use in place of regular powdered sugar icing, on cookies or cupcakes, etc.
Here’s a healthy option, too:
- 1 cup xylitol or Sucanat (It’s 100% sugar-free if you use xylitol. This technique works with regular sugar too, or evaporated cane juice or even brown sugar. So if you find yourself in the middle of baking something and you run out of powdered sugar, just make your own!)
- optional 1-2 tsp arrowroot or cornstarch to prevent clumping when stored
Whir the ingredients in a blender. (I used a Vita-Mix.) It’ll smoke a little, but that’s ok. You should have powdered sugar in a matter of seconds!