Gingerbread Doughnuts

We like to associate many different flavors with the holidays: peppermint, eggnog, sugar anything and of course, gingerbread. With spicy ginger flavor from the Bhakti Chai and a creamy, sweet glaze these gingerbread doughnuts only taste like they would be sinful! Our recipe is sure to please kids and adults alike- and no one would guess that they are actually healthy.

INGREDIENTS

  • 1 large egg
  • 1/2 cup Bhakti Chai concentrate (unsweetened)*
  • 1/4 cup unsweetened almond milk (or any milk)
  • 1/4 cup 2% plain Greek yogurt
  • 3 TBSP Blackstrap molasses
  • 1 TSBP sugar
  • 1-1/2 cups FlapJacked Buttermilk Protein Pancake Mix
  • 1/4 tsp baking powder
  • 1/2 tsp ground ginger
  • colored decorating sugar or sprinkles (optional)

GLAZE (optional)

  • 1/2 cup powdered sugar
  • 2 TBSP softened cream cheese
  • 2 TBSP Bhakti Chai concentrate (unsweetened)

    *If you can not find chai concentrate, use an equal amount of extra-strong brewed chai tea.

NUTRITION

  • Serving Size:   1 doughnut (without glaze)
  • Servings:   15
  • Calories:   58
  • Fat:   1g
  • Carbs:   8g
  • Fiber:   1g
  • Sugar:   4g
  • Protein:   4g

DIRECTIONS

  • Pre-heat oven to 350˚.
  • Combine wet ingredients egg, chai concentrate, almond milk and yogurt) into a large bowl and whisk until blended. Add in sugar and molasses and stir. Add pancake mix, baking powder and ginger and mix well until there are no more clumps. Let batter sit for 3 minutes to thicken.
  • Use a spoon to dollop batter into a liberally greased doughnut pan (nonstick spray works fine). Batter should fill doughnut pan to the center (but not cover it). Bake for about 12 minutes, or until doughnuts are cooked through.
  • While doughnuts are cooking, prepare the glaze. Use a hand mixer or blender to blend the three ingredients until you have a smooth, thick liquid. When doughnuts are done baking, allow to cool for a few minutes and drizzle glaze over top.
  • If desired, sprinkle sugar over to of glaze. ENJOY!


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