Comments on: Healthy Treat for Today: Whole Wheat Donuts

By: LauraBeth

LauraBeth — Sat, 04 Feb 2012 16:34:21 +0000

Made these this morning. I added 2 Tbsp of ground flax. Quite yummy! My favorite were the ones topped in cinnamon sugar (we also tried powdered sugar and chocolate glaze).

By: Chara

Chara — Thu, 08 Dec 2011 04:07:52 +0000

I reuse my coconut oil frequently… I haven’t made these yet, but would think the oil would be good for use in baking something with similar flavors- like as a butter substitute in cookies or sweet bread… :) I would definitely not throw it away. :)

By: Kate @ Modern Alternative Mama

Kate @ Modern Alternative Mama — Mon, 28 Nov 2011 14:56:18 +0000

Oh, no, that’s not healthy at all. Teflon is terrible for you. Also, fat is good! I’ll be making some donuts just as soon as I get my lard rendered!

By: Susan

Susan — Thu, 13 Oct 2011 17:00:25 +0000

I know this question was a while ago, but just to share our experience. . . I have made a version of these multiple times without eggs (or dairy products or coconut oil due to multiple food allergies in our family) — love the basic recipe! For the egg, I have used either flaxseed meal with water (check package directions for ratio) or commercial Ener-G egg replacer. It’s been a while since using the flaxseed, but our experience has been that the Ener-G (if “whipped” beforehand) often gives a better consistency, but I will sometimes use the ground flaxseed for more nutrition. We just had some for “Donuts with Daddy” to celebrate the letter D — yummy!!

By: Laura

Laura — Tue, 02 Aug 2011 12:31:05 +0000

I did an online search, since I truly have no idea about egg substitution, and here’s the link I found: http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm Hopefully you’ll find some ideas from that page?! :)

By: Lyndsay

Lyndsay — Tue, 26 Jul 2011 15:45:18 +0000

You have to start slow with the whole wheat…although in my house it is usually my husband, not the kids who has a problem with it! I have also found that there are recipes that you can use whole wheat flour instead of white and not tell, and some that you have to mix it or it’s really noticable. Pancakes you can really tell the difference, but I just make chocolate chip faces on them and my kids don’t care!

By: geet

geet — Mon, 25 Jul 2011 20:15:10 +0000

hi this recipe is truly amazing, only how can i substitute the eggs is the million dollar question.?!my kids crossed 4 but i have never allowed them to taste donuts from a shop, so this whole wheat donut would really be a very very special treat !btw,love ur blog,keep up the good work,n god bless!

By: Laura

Laura — Sun, 26 Jun 2011 01:55:43 +0000

I use hard white but for this recipe, soft white would work okay. :)

By: April at Kitchen-Blender-Reviews

April at Kitchen-Blender-Reviews — Thu, 23 Jun 2011 02:42:25 +0000

My 7yo made these tonight. She has been looking for a doughnut recipe and jumped on yours when we saw it. Thanks for posting.

We baked them at 350F for around 20 minutes.

I milled soft white wheat and even added bit more than called for because the dough looked rather sticky. They turned out perfect.

I also used coconut oil instead of the butter.

I don’t have much sucanat left so I used demerara sugar instead.

By: Heather

Heather — Tue, 21 Jun 2011 01:34:05 +0000

Did you use soft whole wheat or hard whole wheat?