There's a ton of work that goes in to making a blog effective. You need to think about the formula, make the formula, take the photos, compose the post, advance it via web-based networking media… yakkity yak. The rundown continues endlessly. I won't bore you with the majority of the overwhelming assignments – yet I will share a short story.
These doughnuts have a rich, chocolate base, and a chocolate hazelnut filling within. While gnawing in to them.. you'd never realize that they're covertly solid. I made them vegetarian and utilized with entire wheat baked good flour so there's no compelling reason to feel regretful in the event that you have more than one 😉
- 4 tbsp flax seed meal + 10 tbsp water
- ⅔ c almond flour
- 1 c whole wheat pastry
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 4 tbsp maple syrup
- 3 tbsp cocoa powder
- 1 1/4 c almond milk
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350.
- In a small bowl, mix flax seed meal + water to make flax 'eggs'. Allow them to sit for 10 minutes to thicken/combine.
- Add the flax eggs, almond flour, whole wheat pastry flour, baking soda, baking powder, maple syrup, cocoa powder and almond milk to a a bowl + mix until combined.
- The mix should be somewhat thick, but if it is clumpy or very difficult to stir, add in a little more milk or water. Stir in chocolate chips.
- Spray your donut pan with cooking oil liberally to prevent sticking
- Spoon batter into a ziploc bag, cut the corner, and ‘pipe’ donuts into your pan.
- Bake at 350 for 15 minutes.
Read more our recipe BITE-SIZED CHOCOLATE CHIP COOKIES #desserts #recipe
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