Guilt-less Desserts & Treats for your Family
I’m yet to decide if this story should go under ‘Proud Mother’, for my sons obvious genius, or ‘Parole Board Mother’, as this could be the first of many breaches of the law.
4 year old H was given a camera/video camera for Christmas last year. It’s child friendly; eqipped with rubber casing, screen graphics to give eveyone a cowboy hat and some games. It also has a record feature. Early on we insisted upon a ‘no nakedness’ policy for the camera. This was after a shower incident which does not need to be replayed at Kindergarten. Since then it’s mainly be used to take fuzzy pictures of the dogs and of his 2 year old brothers tounge hanging out of the side of his mouth.
Until last week.
Last week, after a particulary long dinner and shower time, 4 year old H promptly informed me he wasn’t going to go to sleep straight away. He was going to watch his new favourite show, ‘Jake and the Never Land Pirates’. He was sternly told that he TV was not going on. “That’s ok” he said “I have it on my camera!”. My cheeky (genius?) son had recorded his favourite show whilst watching it earlier that day so he could watch it again later on his camera. Sure, half the footage is either of the floor or the bottom of the screen but still, I was impressed at his ingenuity! What 4 year old thinks to do that? Prehaps it’s one who is destined for Mensa, or Cell Block B if he was to pirate the pirates to his kindergarten buddies.
So, Genius or Naughty?
These Chocolate Donuts are not naughty. They contain a vegetable and what you can do with them is genius (you’ll have to wait for Sundays post for that delicious installment). I have used Sweet Potato Puree in mine but softened Coconut Oil or bashed Banana could be substituted. A donut pan is a good and cheap investment to make (mine was $3 at a post Christmas sale at Target) but these Chocolate Donuts could also be done in a mini muffin pan (cooking times and the texture may vary). The oven is really hot in this recipe; much hotter than I normally use for baking but it helps to give the donuts that fluffy texture. The donuts can be Ganached, Frosted,Creamed or eaten as is.
- 2/3 Cup Almond Meal
- 1/3 Cup Arrowroot
- 1/4 Cup Cocoa
- 1 teaspoon Baking Powder
- 1/4 Cup Maple Syrup/Honey
- 1/2 teaspoon Salt
- 2 1/2 Tablespoons mashed Sweet Potato (see notes)
- 1/2 Cup Milk (of Choice)
- 1 teaspoon Vanilla Extract
- 1 Egg
- Preheat oven to 200C/400F and grease a donut pan (a mini-muffin pan can also be used but cooking times will vary).
- Sift the dry ingredients together in a bowl.
- In a separate bowl, whisk all wet ingredients together.
- Combine wet and dry ingredients, stirring gently until just combined.
- Pour the mixture into a piping bag and fill up the donut pan rings. (don’t fill batter higher than 3/4 of the way up). This is easier than than spooning the mixture in.
- Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
- Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
- Allow to cool in the tin before removing.
- Donuts can be iced with Ganache, Forsting, Cream or eaten as is.
- For tips of Making Sweet Potato Puree see http://mummymade.it/2013/12/sweet-potato-puree.html
- Sweet Potato can be substituted for softened Coconut Oil or mashed Banana (some quantities)