Chocolate Doughnuts

When you think of comfort food, my mind either wanders towards big bowls of pasta and one-pot stews or cakes, puddings and doughnuts. T-minus one day till payday, which means one more day of chilling out in my house with Bean, watching episodes of my favourite sit-coms, drinking tea and daydreaming of food.

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After about six busy hours of doing nothing, I felt like that oh-so-wonderful richness of comfort food to warm my stomach and put me into a deeper state of relaxation than what I was already feeling (as I lay in bed with a laptop on my stomach). Well, I didn’t feel like pasta or stew (I ate left over chicken tikka masala for lunch) and I had already drank about 5 cups of tea…it definitely had to be something sweet.

It’s quite difficult to make something chocolately and call it healthy. Have you heard of cacao? The term refers to the tree and unfermented bean: it’s a powerful superfood rich with antioxidants and enzymes. In my current financial state however, I‘d probably have to sell my kidney to afford a packet of it. I’ve become quite fond of my kidney. All  I had in the cupboard anyway was dark chocolate cocoa powder. The benefits of dark chocolate are pretty well known and it has been shown that dark chocolate and cocoa powder may favourably reduce the risk of cardiovascular disease by reducing low-density lipoprotein antioxidant susceptibility blah blah blah….look, chocolate is delicious that’s all you need to know.

Chocolate Doughnuts
Makes 6

3/4 cup flour
2 tbsp granulated sweetener or 1 tbsp compacted brown sugar
1 tsp baking powder
2 tbsp cocoa powder
Pinch of salt
Half a medium sweet potato, cooked and mashed
4 tbsp milk (any kind)

Preheat your oven to 180°C. Place all the dry ingredients in a bowl and whisk to combine. In a separate bowl, add your cooked, mashed sweet potato and gradually add each tablespoon of milk, stirring to form a paste. Add your wet ingredients to the dry and stir to form a batter.
Using doughnut molds, or DIY molds (tutorial here), spray lightly with some olive oil and spoon in the batter. Cook for approximately 12-15minutes, poke with a metal skewer and if it comes out clean your doughnuts are ready. Allow to cool for about 5 minutes, before using a knife to gently lever them out of the moulds.

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Possible topping options you ask?

  • Powdered sugar
  • Brush with melted coconut oil and sprinkle with shredded coconut
  • Cinnamon or cinnamon sugar
  • Hazelnut spread
  • Peanut butter and chocolate spread**
  • Honey, maple syrup or agave.

The options are endless!
**Melt your peanut butter and stir in cocoa powder gradually

References
http://ajcn.nutrition.org/content/74/5/596.full

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