Emerald Valley Almanac

Glazed goodness

Growing up on Long Island, I lived near the original Entenmann’s bakery. They had a “day old” store, and our fridge always had an ample supply of goodies, included were my fave doughnuts. Fast forward many years, as a nutritional health coach, I work hard to walk my talk, eat well, sleep well and get exercise. I am always on the lookout for healthier versions of the less-than-healthy foods so I can enjoy them and share these options with those of you who are reading my columns. The chocolate donuts recipe below is reminiscent of the Entenmann’s cake donuts of my youth, and with much healthier ingredients.

Glazed Chocolate Donuts
Servings: 8

• ¼ cup coconut flour
• ¼ cup cacao powder
• ¼ teaspoon Celtic sea salt
• ¼ teaspoon baking soda
• 4 large eggs
• ½ cup coconut oil, melted
• 3 tablespoons maple syrup

• ½ cup chocolate chips
• 1 tablespoon palm shortening

• In a food processor, pulse together coconut flour, cacao powder, salt, and baking soda
• Pulse in eggs, coconut oil, and maple syrup until thoroughly combined
• Fill each well of a donut mold halfway full of batter
• Bake at 350°F for 15-18 minutes
• Remove doughnuts from pan and place on a cooling rack
• Use a paring knife to cut hole in center of each doughnut
• In a saucepan, melt chocolate chips and shortening
• Drizzle doughnut with chocolate glaze
• Cool and serve

Recipe: Elena’s Pantry, adapted by Yaakov Levine



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