The original baked donut recipe for these divine donuts came from Never Home Maker. It is a great baked donut recipe. I removed the cocoa and the egg replacer and used my own chocolate icing recipe.
They are incredibly tasty, moist and delicious and the chocolate icing is to die for.
The dairy free chocolate I discovered it soooooooooooo good. It's hard not to eat the whole thing every time I get it.
Pecan and Oat Baked Donut RecipeIngredients
1 cup quick oats, processed into flour
1/4 cup pecans (processed with oats)
1/4 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rice milk or any milk
1 teaspoon vanilla extract
1/4 cup dark chocolate
1/4 cup dairy free milk chocolate
2 tablespoons coconut oil
Method for Donuts
Preheat to 180C/350 degrees F.
Lightly grease a 12 hole donut pan.
Put all ingredients in a bowl and mix well. The batter is a bit runny but it makes moist donuts. Do not be tempted to add another egg. The recipe doesn't need it.
Pour into donut tin.
Bake for 12 to 14 minutes, until slightly firm. I baked mine for 13 minutes and they were perfect!
Let cool in pan and then gently remove. I had to pry mine out with a spoon. I didn't use a lot of grease so they got a bit stuck. Next time I will grease the tin a bit better.
Method for Chocolate Icing
Melt all ingredients in a bowl sitting over a saucepan of boiling water. Dunk donuts in icing and allow to cool. If you are inpatient like me and you dunk them while they are still warm you will find they are fragile and will break up in the icing.
Wait for donuts to go cold then dunk them in icing. Otherwise use a spoon or knife and ice that way. Either way they are incredibly tasty, moist and delicious.
With the chocolate I had a bit of dark chocolate left over so used half and half but you can use all dark chocolate or all milk chocolate.