Spelt flour gives these doughnuts a heartier texture that is somewhere between what all purpose and whole wheat flours would yield. If you’ve never baked with spelt flour, this would be a great introductory recipe. Easy, fast, and satisfying, these doughnuts are a no brainer. You could add a simple glaze on top, but when I’m feeling lazy, a quick dip in cinnamon sugar adds pizzazz without much extra effort.
As with my other recipes, I call this “healthier” instead of “healthy” because I’m not sure what would make a dessert healthy unless it was comprised of fresh sliced fruit. So, let’s just agree this is a “healthier” than traditional fried doughnuts…and even lighter and less sweet than some baked versions!
*Vegetarian, Vegan options listed below*
- 3/4 cup spelt flour (or sub all purpose flour if you’re not feeling the spelt flour)
- 1/4 cup sugar, plus 2 tablespoons (preferably raw sugar)
- 1/2 teaspoon baking powder
- 1/2 teaspoon, plus 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup and 2 tablespoons milk (or sub vegan milk substitute)
- 1 large egg (or sub flaxseed egg)
- 1 tablespoon canola oil
- 1/4 teaspoon vanilla extract
- Pre-heat oven to 375 degrees F. Brush a 6-count doughnut pan lightly with melted butter (or spray with non-stick spray).
- In a medium-large bowl, add spelt flour, 1/4 cup sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Whisk to combine.
- In another medium-large bowl, whisk together 1/4 cup plus 2 tablespoons milk, egg, canola oil, and vanilla extract to combine.
- Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
- Evenly distribute in doughnut pan. Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
- In a small bowl, whisk together (or stir with fork) 1/4 cup granulated sugar and 1/2 teaspoon cinnamon until cinnamon is evenly mixed in. When doughnuts are safe to touch, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage.
- Serve and enjoy!