Baked Chocolate Beet Donuts

Let's face it, donuts are a popular choice in many homes, BUT they don't have to be loaded with sugar and unhealthy components. My Baked Chocolate Beet Donuts are low in sugar, rich in vitamins and minerals, and can be easily made Gluten Free and Dairy Free.

By Rose Huxford

Before you wonder, "why include beets?" let me clarify: beets are fantastic for adding moisture, color, and texture, and they pair excellently with chocolate. Incorporating beets into your donuts not only brings vitamins and minerals but also introduces an extra layer of delicious flavor. I've shared my beet donuts with people of all ages, and they never suspected that my Baked Chocolate Beet Donuts contained beets until I revealed it, lol... even those who dislike beets :)

By Rose Huxford

By Rose Huxford

By Rose Huxford

Baked Chocolate Beet Donuts

Pre-heat oven: 375 degree F

Yields: 14 donuts

Prep-time: 5 minutes

Bake-time: 15-18 minutes

Total-time: 25 minutes

Ingredients

• 2 cups all-purpose flour, or GF flour (1 for 1 ratio)

• 1/2 cup good unsweetened cocoa

• 1 tsp salt

• 1 tsp cream of tartar

• 1/2 tsp baking soda

• 1/2 cup monk fruit sweetener, or cane sugar

• 1 cup beets, cooked and cooled or canned beets

• 3/4 cup unsweetened applesauce

• 1 tsp pure vanilla extract

• 4 tbsp chocolate syrup, or dairy free or sugar free chocolate syrup

By Rose Huxford

By Rose Huxford

Directions

1. Pre-heat the oven to 375 degree F.

2. Lightly grease your donut mold, and set aside.

3. In a small pot with water, add fresh sliced beets and bring to a boil. Cook the beets until they are tender and you can pierce a fork through them. Once they are tender, let them cool completely in the refrigerator, about 2 hours or 24 hours. *Or you can skip this step and use canned beets!

4. Using a food processor, or blender, and pulse the beets until they are small bits. Then, add in the vanilla extract and chocolate syrup and puree together for about 10 seconds. Next, add in the sugar and applesauce and pulse until you reach a smooth consistency. Make sure to scrap down the sides as you go.

5. In a large bowl, use a whisk to combine flour, cocoa, salt, cream of tartar and baking soda. Make a well in the center.

6. Pour your beet mixture to your flour mixture, then use a spatula to scrap any remaining beet mixture and blend all the ingredients together.

7. Use a spoon to scoop and add to your prepared donut molds. Fill 3/4 of the way full. Tap the mold on the counter to release any air bubbles and then place in the oven.

8. Bake for about 15-18 minutes, or until a tooth pick comes out clean.

9. Let the baked donuts cool in the mold for a few minutes before transferring them to a cooling rack. You can either "flip and dump" your donuts out, or carefully use your hands to take each donut out individually.

10. Allow the donuts to cool for about 15 minutes before dusting them with powder sugar.

11. If you want to add a chocolate frosting, let the donuts cool completely.

By Rose Huxford

By Rose Huxford

Chocolate Frosting

1. In a medium round bowl, add about 1-2 cups chocolate chips, or dairy free or sugar free chocolate chips.

2. Place in the microwave and stir every 20 seconds until chocolate has completely melted.

3. Take each donut and dip in a circular motion and quickly place back on the cooling rack. Repeat with each donut. Add your favorite sprinkles or chopped nuts and enjoy!

By Rose Huxford