It seems like there is a national holiday for quite literally everything. So normally I just skip most of the food related holidays, because you’d find yourself fairly limited in what you could eat each and every day. The days range from National Chicken Cacciatore Day (October 15th) to National Artichoke Hearts Day (March 16th) to National French Toast Day (November 28th).
But National Doughnut day is different. See, I have a bit of a thing for doughnuts. I typically go for the more savory breakfast option, and don’t usually go crazy for desserts. Doughnuts, however, I love. As long as the doughnut is not topped with too much glaze or frosting, the better-bagel manages to be not too sweet, while still satisfying any kind of craving I may have. I don’t love cake, but a baked cake doughnut is, I think, the perfect food.
And just as your birthDAY turns into your Birthday Week, I think doughnut day should turn into doughnut week. So I whipped up six strawberry spelt doughnuts, that supplemented with some protein (looking at you, eggs) can easily pass for breakfast. Or a mid-afternoon (or morning, or both) snack. Filled with in season strawberries, a nutty tasting spelt flour, just a bit of maple sugar and a drizzle of some seriously dark chocolate, these doughnuts are everything your day needs.
And while you probably shouldn’t have these every day, the name of the game is this: These doughnuts don’t contain a bunch of artificial (or “natural”) flavors. They aren’t going to give you a sugar hangover or a crazy crash later. They are homemade with the good stuff, and taste better because of their dependence on real and (mostly) good for you ingredients. So do yourself a favor and make them. No doughnut pan? No problem. These would also work as biscuit-scone things. But making them as doughnuts is just more fun 🙂
Strawberry Spelt Doughnuts
Makes 6, adapted from A Kitchen Addiction
1/2 cup organic all-purpose flour
1/2 cup spelt flour (if you can’t find this, whole wheat flour will work!)
1/4 cup maple sugar (normal sugar will also work here!)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons full fat buttermilk
1.5 tablespoon unsalted butter, melted and cooled
1/2 teaspoon vanilla
1/2 cup finely chopped strawberries
2 ounces dark chocolate, melted for drizzling
- Preheat your oven to 350 degrees, and lightly butter your doughnut pan (or normal baking pan if you don’t have a doughnut pan!)
- In a medium bowl mix together dry ingredients (minus the strawberries)
- In a small bowl combined wet ingredients
- Add your wet ingredients to your dry, mixing until just combined (your batter will be thick, don’t panic!)
- Gently fold in strawberries, and divide batter evenly into 6 doughnuts
- Bake for 11-13 minutes, until lightly golden and a toothpick inserted comes out clean
- Let cool for 5 minutes in pan, and then transfer to a cooling rack. Drizzle chocolate over the top, and enjoy! Doughnuts are best enjoyed the day they are made- but will keep on the counter for 3 days.
** I recommend putting any uneaten doughnuts (if you’re so lucky) into the freezer, and then letting thaw on the counter when ready for eating. If you want a special treat, cut your doughnut in half while a pan heats up with just a bit of butter. Once the pan is sufficiently hot, place doughnut halves cut side down on pan until nice and crispy on the bottom.