This post was created in collaboration with One Degree Organics.
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I have so many thoughts running through my head right now. I attended the Women’s March in Hartford yesterday and I want to share so much about it. But I think I’m going to save that for another post, so I can have some time to formulate my thoughts. For now, here’s a little sneak peak of me + my sign at the rally.
So let’s talk about donuts, and sprouted spelt flour. In my holistic nutrition class, I’m learning about sprouting and why it’s so important for digestion. Many plants, especially grains, contain phytic acid – a compound that mainly helps the plants store phosphorus. However, phytic acid is indigestible, and it also decreases the bioavailability of the nutrients of the plant. (Meaning it inhibits the body from absorbing the nutrients of the food.) So it’s very very important to remove the phytic acid from whatever grains or cereals you’re preparing. While cooking will help reduce the levels of phytic acid to some degree, the best way to go is with soaking (otherwise known as sprouting) in an acidic medium. What does this mean? Just stick your wheatberries in a bowl of water spiked with lemon juice. That’s it.
Unfortunately, rarely any whole grains or flours on the market are sprouted. With grains or beans you can sprout them yourself, but since flour is a ground-up product, you can’t really soak it. Which is why I love One Degree Organics so much – they offer pre-sprouted flours that enable you to get the optimal nutrition from your baked goods. In this recipe, I used their sprouted spelt flour, which has a deliciously rich and slightly nutty taste in baked goods.
These Earl Grey donuts are a beautiful harmony of flavors and textures, with the fluffy dough, smooth and sweet caramel, tangy blood orange zest, and refreshing coconut whipped cream. I hope you love them as much as I do!!
- 1 Cup Sprouted Spelt Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 2 Earl Grey Tea Sachets
- ¼ Cup Unsweetened Applesauce
- ⅓ Cup Maple Syrup
- ¼ Cup Strongly Brewed Earl Grey Tea
- 1 Tbs Apple Cider Vinegar
- 2 Tbs Coconut Oil, Melted
- 2 Tsp Vanilla Extract
- ¼ Cup Coconut Nectar
- ¼ Almond Butter
- 1 Can Full-Fat Coconut Milk, Refrigerated Overnight
- Drizzle of Maple Syrup
- Blood Orange Zest
- Coconut Sugar
- Preheat oven to 375 degrees F.
- In a bowl, whisk together dry ingredients - spelt flour, baking soda, baking powder, and the tea from two Earl Grey tea sachets.
- In a smaller bowl, mix all wet ingredients until evenly combined.
- Fold wet ingredients into dry, stirring until everything is evenly mixed, making sure there aren't any clumps of flour.
- Spray your donut pan with coconut oil or another vegetable-based oil. Pour batter evenly into the donut molds.
- Bake donuts in the oven for 15 minutes. When done, be sure to let the donuts cool completely before topping with caramel and coconut whipped cream.
- While donuts are baking, make the caramel - just mix the coconut nectar and maple syrup completely until they're evenly combined.
- Then, make the coconut cream. Take the can of coconut milk out of the refrigerator and gently scoop out the milk solids from the top into a bowl.
- Using a stand mixer, mix the coconut milk solids until a fluffy cream is formed, about 5 minutes. (You can also use a whisk, but it will just take a bit longer!) Add in a drizzle of maple syrup and mix in until it's evenly combined.
- To assemble the donuts, remove from pan and place on a baking sheet. Drizzle with the almond butter caramel, then top with a scoop of the coconut cream. Garnish with blood orange zest and coconut sugar, if desired.
Quote of the Day:
I am not free while any woman is unfree, even when her shackles are very different from my own.
– Audre Lorde