Yes, really, chocolate doughnuts. This recipe is adapted from Missy Chase Lapin's The Sneaky Chef. It's a good book if your kids (or husband) don't like to eat vegetables or fruits. My kids (and husband) will eat some, but this is a good book to sneak in a few more on the side. :)
1 cup blueberries
2 cups spinach leaves
1 teaspoon lemon juice
2 Tablespoons coconut oil
1/4 cup grain sweetened chocolate chips
2 Tablespoons canned pumpkin puree
2 teaspoons vanilla
1/4 cup granulated Splenda
3 packets Stevia
3/4 cup spelt flour
1/4 cup buckwheat flour
2 Tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1. Preheat oven to 375 degrees. Lightly spray your doughnut pan with nonstick spray, or if you don't have a doughnut pan, you could make cupcakes with this recipe.
2. In a double boiler, melt the chocolate chips with the coconut oil. Or, in the microwave, melt the chocolate chips (15 seconds at a time) and then add the coconut oil to the melted chips. Set aside.
3. In a food processor, combine the blueberries, spinach leaves and lemon juice until blended. Add in the pumpkin puree, egg and vanilla and pulse to blend.
4. In a large bowl, combine the chocolate chip mixture, the blueberry mixture, and the sweeteners.
5. In a small bowl, combine the flours, cocoa powder, baking powder and salt. Add this mixture to the wet mixture and blend until just combined.
6. I placed this mixture into a large baggie, snipped the tip, and piped it into my doughnut pan. Bake doughnuts for 10 minutes.
This made 18 doughnuts, using the pan I own.
I topped them with a quick blend of cottage cheese, whipped cream cheese, nonfat milk powder and PB2, but they were just as good plain. And I probably could have used just a little cream cheese - I was experimenting with a new frosting recipe.
Assuming 18 plain doughnuts, each one has approximately:
Betcha can't eat just one! :)