I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Doughnuts:
¼ cup JUSTIN’S® Cinnamon Almond Butter
1 cup, plus 2 tablespoon Whole Wheat Pastry Flour
⅓ cup Coconut Sugar
½ teaspoon Salt
1 teaspoon Baking Powder
¼ teaspoon Cinnamon
2 Eggs
2 tablespoons Applesauce
½ cup Almond Milk (or any milk)
2 teaspoons Vanilla Extract
To Coat:
½ cup Sugar
1 tablespoon Cinnamon
For the Doughnuts:
1. Preheat the oven to 350°F.
2. Coat the doughnut pan with cooking spray. Set aside.
3. Combine the first the five ingredients (flour through cinnamon) in a large bowl.
4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Cinnamon Almond Butter.
5. Slowly add the wet ingredients to flour the mixture and stir until just combined.
6. Fill the doughnut pan ⅔ full.
7. Bake for 10 to 12 minutes. Cool slightly.
For the Coat:
1. Meanwhile, combine the sugar and cinnamon in a small bowl.
2. Coat the warm doughnuts in cinnamon-sugar mixture.
