Yummy doughnuts of whole grain rye, corn, spelt and oat flours.
Whole Grain Buttermilk Doughnuts
2 eggs
½ cup unrefined, dehydrated cane juice sugar
1 cup buttermilk (add 1 tbsp. raw apple cider vinegar to 1 cup milk and let curdle 5 minutes)
¼ cup butter melted
1 tbsp. b. powder
½ tsp. salt
2 tsp. cinnamon
1 ½ tsp. nutmeg
4 cup whole grain flour (I use oat, rye, barley, buckwheat, corn, spelt, teff. Use small amounts of hearty grains like the rye and more of the oat, spelt, fine ground corn, etc.)
-in a large mixing bowl beat the eggs and sugar. Stir in all other ingredients and mix well.
-cover dough and chill for about 1 hour
-shape dough into 2 balls and roll to ½ inch thickness. Cut dough with doughnut cutter and put doughnuts on lightly greased cookie sheet until ready to fry
-heat lard or oil to 365F and maintain the temperature between 365-375F. Too high burns, too low and doughnuts get fat soaked.
-carefully lift the doughnuts from the cookie sheet and put into hot oil. Cook 3-4 at a time, no more. Too many and they reduce the oil temp too much and makes for fat soaked doughnuts.
-doughnuts will sink and rise again.
-cook about 1 minute on each side, they will be golden brown.
-you can coat with cinnamon sugar, powdered sugar, powdered sugar mixed with cocoa powder, or eat my favorite way, plain!
-ENJOY!!!
If you would like more personalized attention learning to bake whole food treats, please contact Paula Youmell to set up a Nutrition and Health Consultation. She can be reached at the following contact information. Enjoy radiant health today and every day!
Paula M. Youmell, RN, MS, CHC
Certified Holistic Health, Nutrition & Fitness Counselor
(315) 265-0961