0 Flares Filament.io 0 Flares ×

Baked Gingerbread Doughnuts with Chocolate Glaze

Baked Gingerbread Doughnuts with Chocolate Glaze – Lightly spiced moist doughnuts, topped with a yummy chocolate glaze that are quick to make and are the perfect snack!

Baked Gingerbread Doughnuts with Chocolate Glaze

This post is sponsored by Whites OatsI used their Jumbo Organic Oats in this recipe. The oats are High in fibre, Naturally low in saturated fat and contain No added salt.

I take my snack game pretty seriously. I mean I really like a good snack. I don’t have time for rubbish snacks. Nope..No bad snacks here. There is just no need. I demand good texture and flavour during my break time. I don’t get enough breaks in my life, so all breaks must be filled with good snacks. It’s basically a house rule. 

When I first considered the idea of a doughnut made out of oats, I thought hmm I wonder if it will taste too oat-y. Like who would be ok with that? Then I thought about flapjacks and peanut butter and oat cookies and oat and jam bars and apple crumble and oat bake and basically any baked goodies containing oats. None of them taste too oat-y so I knew I was good. Then I smiled because I felt like I was about to make something awesome and that made me feel like a G. Which I am. 

By the way is it donut or doughnut? If you are a regular reader, you will know i do this with so many words. I think a lot about words that are not spelt right and it is nothing to do with my inability to spell. Like for example Leicester..How is it not spelt Lester? Or Tired – Tieyud and don’t even get me started on Psychology. By the way this ‘how things should be’ extends to other things in life too. Like why do ants not walk next to each other. Why the single file line? Walk next to your mate man.

Baked Gingerbread Doughnuts with Chocolate GlazeBack to the doughnuts..Tell me you can look at those doughnuts without wanting to make them. Go on? I wont believe you, but do it anyway. By the way, I promise your kids will enjoy these as a snack. My kids didn’t even play silly games like spinning them on their fingers (not that I ever did that..nope..not me.. never), they just gobbled them up. 

I’ve made these doughnuts more then once because when your kid likes a snack that is healthy and not processed, that is what you do. Ok that is what I do because I am blessed with at least one fussy child. I have made these doughnuts a staple in the house and now I am expected to continue making them forever. Its ok though because they take  a whole 11 minutes to make. That one minute is blender time.  

Also non oat loving people (aka my husband) will also love these. He didn’t even know there were oats in them and then we had a very basic conversation about it. Like ‘OMG really?’ We have some really fun conversations. Promise.

So guys, go make these doughnuts right now because If you are looking for a snack recipe that is:

  • easy to make
  • soft 
  • refined sugar free

then you have found the perfect snack! You are so very welcome. 

P.s. the tools I used to make these doughnuts are:

Doughnut Mould

My Blender

Baked Gingerbread Doughnuts with Chocolate Glaze

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

Yield: 6

Ingredients

    Doughnut
  • 90g Whites Oats Organic Jumbo Oats
  • 1 Small Ripe Banana
  • 1/2 tsp Baking Powder
  • 1/2 tsp Ground Ginger
  • 1/4 tsp of Ground Cinnamon
  • 1/4 tsp Vanilla Extract
  • 40g Honey
  • 2 tbsp Milk of your choice (I used Cashew Milk)
  • 2 Eggs
  • Glaze
  • 1 tbsp Coconut Oil
  • 100g Dark Chocolate (I used 70%)

Instructions

  1. Preheat oven to Gas Mark 4/180 degrees.
  2. Put all the ingredients for the doughnuts into a blender and blend on medium low for 1 minute or till combined,
  3. Using a tablespoon, spoon equal amounts of mixture into the doughnut baking/silicone tray.
  4. Bake for 10 minutes and remove from the oven.
  5. Meanwhile melt the dark chocolate and coconut oil by breaking the chocolate into a glass bowl with the oil and placing the bowl over a pan of water. (Make sure the water is not touching the bowl!).
  6. Remove the doughnuts from the oven, allow to cool for 10 minutes and pour the glaze over the top of the doughnuts.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://tiffinandteaofficial.com/baked-gingerbread-doughnuts-with-chocolate-glaze/

Thank you Whites Oats for your delicious oats and for sponsoring this post.

This post contains affiliate links for products I use regularly and highly recommend.

 
 

22 thoughts on “Baked Gingerbread Doughnuts with Chocolate Glaze

  1. Free gluten, free sugar, I swear that this will be listed in my first top recipe-to-do this weekend. I love the melted chocolate covered around little cuties donuts. OMG, this is so yummy.
    Thanks for sharing!

    • Thank you Nina.

      Re the oats being gluten free, here is some info from Whites Oats. It may be worth checking with your GP/Healthcare provider to assess suitability.
      ‘Oats contain avenin, which is a protein similar to gluten. However, research has shown that most people with coeliac disease can safely eat avenin.
      Problems can occur if oats are produced or farmed on the same farms as wheat, barley and rye as the oats can then become contaminated with these and other grains. White’s oats are normally grown as a “crop rotation” crop, often in rotation with wheat. This means that all oats are potentially contaminated with wheat (and to an extent barley) in the field. At White’s we have the best equipment in the industry for removing non-oat seeds (these include wheat, barley and other weed seeds). However despite all of our precautions some traces of wheat may remain in the oats.’

    • Thank you Joy.

      Re the oats being gluten free, here is some info from Whites Oats. It may be worth checking with your GP/Healthcare provider to assess suitability.
      ‘Oats contain avenin, which is a protein similar to gluten. However, research has shown that most people with coeliac disease can safely eat avenin.
      Problems can occur if oats are produced or farmed on the same farms as wheat, barley and rye as the oats can then become contaminated with these and other grains. White’s oats are normally grown as a “crop rotation” crop, often in rotation with wheat. This means that all oats are potentially contaminated with wheat (and to an extent barley) in the field. At White’s we have the best equipment in the industry for removing non-oat seeds (these include wheat, barley and other weed seeds). However despite all of our precautions some traces of wheat may remain in the oats.’

Leave a Reply

Your email address will not be published. Required fields are marked *