Pocono Pabulum for Mind & Body: Strawberry Pecan Baked Donuts

Strawberry Pecan Baked Donuts

Everybody loves donuts. Especially my kids. But obviously I want them to grow up strong and healthy, so donuts are not on our everyday menu. But with this easy recipe, they can be! I had a large container of raw pecans that I had bought in bulk, so they weren't as expensive as pecans can sometimes be, but this recipe can easily be made using any type of nut, or nut butter if you don't have a food processor to make your own. You could also substitute out the whole wheat flour for a gluten free variety, or use a vegan source of milk plus vinegar instead of the buttermilk. The options are endless, but the results will be the same. Simple, easy to make, delicious and nutritious breakfast treats (or snacks) that your kids are sure to love. As you can see by some of the photos, I did put a little Nutella on top of some of the donuts, but it is totally not necessary in my opinion. Just something fun for a special Sunday breakfast.

Strawberry Pecan Baked Donuts

ready to bake

1 C. pecan butter (about 2 C. raw pecans)*
3 organic eggs
2/3 C. pure maple syrup
2 T. chia seeds
1 tsp. almond extract
3/4 C. buttermilk** + 1 tsp. apple cider vinegar
2 C. organic whole wheat pastry flour
1 tsp. baking soda
1 tsp. salt

muffin pan donuts work too!

1 1/2 oz. freeze dried strawberries, slightly crushed

*made using a food processor
**can be made using milk or soy milk, and a little less than 1 T. apple cider vinegar

In a large mixing bowl, mix together the pecan butter, eggs, and maple syrup. Add in the chia seeds and the almond extract and mix for about a minute. In a small bowl sift together the flour, salt, and baking soda. Slowly add in the flour mixture, alternating with the buttermilk and vinegar mixture. Blend for about 2 minutes and then fold in the strawberries. Bake in a donut pan at 375F for 12 - 15 minutes, or in a muffin pan for about 24 minutes.