Berries are super foods. There’s no doubt about it. And although we know berries are good for us, I secretly wonder if their health benefits can extend to that of a donut. It sure seems possible. But, of course, I know we don’t eat donuts for the health benefits they provide. Sometimes you just want to bite into a donut and bask in the glory of it. That’s why I made these Berry Baked Donuts. All the pleasure and only half the guilt!
Those are the two words I must repeat most often in a day. I find ways to incorporate them into most every discussion. “I’m sorry you spilled your coffee on your favorite blouse.”
What in the world do I have to be sorry about there? I have no idea, but say the words without thinking.
I’m sorry traffic was backed up and made you late for dinner. Again, what exactly did I have to do with the 3-car pile-up that caused rush-hour to take a 2-hour delay?
My hubby says I have an empathy problem. I’m sure he’s right.
But here I am…apologizing again.
I’m sorry that I have to preface each recipe with some explanation of how healthy it may or may not be. But, to be completely honest, I really can’t stop myself. It’s a topic I ponder a lot. In fact, it’s a source of inspiration that sends me running to the kitchen like a toddler to the bathroom doing a dance hoping she makes it in time.
My health-seeking muse is what caused me to even think about putting berries in a donut in the first place. So, that means in some ways…I’m not really sorry at all. In fact, I’m really glad I did it!
Here’s to incorporating a little bit of health into every recipe, and enjoying it all the same!
Berry Baked Donuts
- 1 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons ground flax seed
- 3 tablespoons corn starch
- 4 tablespoons water
- 2 tablespoons dairy-free margarine or coconut oil, melted
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1 teaspoon vanilla
- Sweet Vanilla Icing (see recipe below)
- Heat your oven to 400F. Prepare your donut pan by spraying with vegetable spray.
- In a medium-sized bowl, combine the dry ingredients and stir to combine.
- In a separate bowl, combine the soy milk, apple cider vinegar, flax meal, corn starch, water, and melted margarine. Stir to combine and set aside to let the ingredients get better acquainted.
- In yet another separate bowl, combine the blueberries and raspberries. Use a fork to gently mash them. I like to break down the fruit to spread it out more across the donut, but still leave bits of the fruit to be recognizable in the donuts.
- Pour the soy milk mixture into the flour mixture and stir until just combined. Add the fruit bits and vanilla and stir a couple of times to mix it throughout the batter.
- Spoon the batter into your prepared pan and bake for 9 – 12 minutes until the donuts have risen and have turned a nice golden color. When they’re ready, remove from the oven and place on a rack to cool.
- Feel free to eat these as is, but if you’d like, you can drizzle with some Sweet Vanilla Icing.
Yield: 9 donuts
Sweet Vanilla Icing
- 1 tablespoon dairy-free margarine or coconut oil, melted
- 1 cup powdered sugar
- 2 – 3 tablespoons soy milk
- Combine the melted margarine with the powdered sugar and stir until the margarine is incorporated throughout the sugar.
- Add soy milk, one tablespoon at a time until you arrive at the desired consistency. As you can tell from my photos, I was going for a thin coating and I put that on while the donuts were good and warm. It reminded me of the sweet, runny icing my mom would sometimes pour over homemade baked goods when I was a child.