Sometimes You Have to Give Into Your Cravings, Right?
I have had a serious craving for sour cream donuts lately! In my area in Michigan, we have a yummy donut company, Quality Dairy. I had been thinking about those donuts for a few weeks, but I was not willing to just go get one, eat it, and then feel crummy. Even though it is more work to figure out a recipe, get the ingredients, and make the treat, I never regret the extra effort.
And let’s be real here, donuts are still treats. However, with real food ingredients, I am acting eating nutrients and my stomach won’t hate me later.
So, here’s what I did. I found a great sour cream donut recipe on Pinterest. I used this recipe as a start, and then substituted ingredients to make it healthier.
- ½ cup organic, grass-fed sour cream
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup coconut oil
- ½ cup powdered monk fruit
- 1 cup cassava flour
- ½ teaspoon baking soda
- ⅛ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- 4 Tbsp butter or coconut oil
- 4 Tbsp maple syrup
- 4 Tbsp milk of choice (i used almond milk)
- 1/2 tsp pure vanilla extract
- Preheat oven to 350 F. Grease donut pan with coconut oil or butter.
- Mix the sour cream, egg, vanilla, coconut oil, & coconut sugar in a mixing bowl or blender.
- Add cassava flour, baking soda, salt, & nutmeg (optional) & stir together.
- Fill donut pan with batter & bake for 12-16 minutes. The tops should be soft & the sides should be golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
- For the glaze, melt the butter. In a small bowl, combine the honey, butter, milk and vanilla. The glaze should be thin.
- Dip the donuts in the glaze when they are slightly cooled, flipping them over so both sides get covered. Dry on a cooling rack. I placed some parchment paper under the rack to catch the extra glaze.
I love eating the donuts when they are still a little warm and the glaze is fresh, still dripping off of them. 🙂