Healthy Chocolate Doughnuts made with Garbanzo Beans and Avocado! (White sugar free and gluten free)

After I made those healthy chocolate cupcakes last week, I decided to test them out as mini doughnuts!  I thought the texture could lend well to a cake doughnut.  The first thing I did was order a perfect pan for my cupcakes. I love THIS PAN so much, I ordered a 2nd one today!

My recipe made enough for 3 dozen of these mini doughnuts.

Aren't they so cute!?

I followed my recipe.  The only variation was that I added a little bit more rice flour just to make the batter a little thicker.  Then I piped it into the pan with a piping bag.  Cooked for 15 minutes at 375 and out popped perfect doughnuts!

When they were done, I dipped them in a few chocolate wafers melted with a bit of coconut oil.  I had some sprinkles in the cupboard, so I added them for flare. The baby ate 5 of them before I even put chocolate on them.  They are yummy without frosting, but once I added the flare, the 8 year old and Papa both ate some too.  They got thumbs up all around! 

I'm thinking some version of these are going to the next preschool snack day!

Healthy Chocolate Cupcakes made with Garbanzo Beans and Avocado! (White sugar free and gluten free)

1 can of Garbanzo Beans (Drained and rinsed thoroughly) 

4 eggs

6 oz (1/2 can) of 100% apple juice concentrate (Melted) 

1/4 cup of honey (Increase to up to 1 cup if you prefer a sweeter cake, but I liked it fine like this) 

1/2 avocado

1/4 cup coconut oil melted and cooled
2 and 1/2 teaspoons baking powder 1 teaspoons baking soda
3/4 cup rice flour

1/2 cup coco powder

Blended all together in my Ninja mixer until lump free. (I used a Ninja, you could use a vitamix or a food processor) 

Blended all of the wet ingredients first and then mixed all of the dry ingredients in a bowl and added to the blender.  

Blended until smooth.  

 

Pour about 3/4 full in cupcake cups and cook at 350 for 18-19 mins. (Bake until toothpick comes out clean)

The kids had no idea that I made these any different from a chocolate cake.  Sylvia and JR both ate one and asked for more right away! 

I frosted them with a simple frosting made with coconut oil, a couple TBLSPs of Butter, coco powder and a little powder sugar.  (So the frosting did technically have regular sugar in it, but the baby liked them just fine un-frosted.  I think the 8 year old expects to see frosting on a cupcake, but it was so little, I don't think it can hurt.)

Avocado Banana Toddler Cookies

He can never wait for them to cool all the way!

Avocado Banana cookies (with a few chocolate chips) 

INGREDIENTS

1/4 cup of mini chocolate chips

1/2 cup raisins (re-hydrated by soaking 5 mins in boiling water/drained)

1/4 cup butter
1 ripe avocado
1 ripe banana (The riper the better.  Riper bananas bring more sweetness)

1/4 - 1/3 cup pure apple juice concentrate (thawed) depending on how sweet you want it. Increase juice for a sweeter cookie.

2 large eggs
2 teaspoons vanilla

1 cup unsifted white flour
1 cup unsifted wheat flour
1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon cinnamon
4 TBLSP of organic flax seeds

INSTRUCTIONS

Heat oven to 375ºF. 

Stir flour with baking soda, rolled oats, cinnamon and flax seeds; set aside.

In mixer, blend butter, ripe banana, avocado, raisins, vanilla and apple concentrate at medium speed until creamy.

Add eggs one at a time.

Mix on low speed until incorporated.  It turns a pretty light green and looks smooth.

Gradually blend dry mixture into creamed mixture. (Or if you are using a Ninja mixer, just blend all together for about 1 min)

Stir in mini chocolate chips.

Drop by tablespoon onto parchment lined cookie sheets and smash down a little with back of wet spoon if you want more of a cookie look. (These cookies do not flatten while baking) . Bake for 12-13 minutes.

You end up with lovely soft cake like cookies that toddlers love to eat!

*If I am making these for my older kids, I will add 1/4 cup of brown sugar or coconut sugar, or you could add a couple of squeezes of honey.  If you do that, blend it with the banana avocado mash.


*If you feel like they are too soft, you can always increase your butter to a full stick.  That will help them be less doughy.

Double Chocolate avocado banana flax cookies (Made with coconut sugar)

I discovered something new in the store!  Coconut sugar!  I've heard it mentioned a few times in mommy blogs as a healthier sugar alternative, but have not seen it before.  I found it today and it inspired me to make some extra special cookies for our toddler guest and his mom.  I know his mom really likes chocolate, so I knew I wanted to use the good stuff and make it extra chocolaty.

These turned out divine.  They are fluffy and soft, but super chocolaty.  You can't even taste the avocado and maybe only a hint of the banana when they are super hot, but once they cool the chocolate takes front and center.

I look forward to learning more about this coconut sugar too.  This is good stuff! It has a brown sugar vibe but the texture is lighter.  It almost has a coffee aftertaste. 

INGREDIENTS

1 bag of Dark Chocolate Baking Chips (Dark chocolate is better for you!)
1/2 cup butter (1 stick)
1 ripe avocado
1 ripe banana
1 cup coconut sugar
2 large eggs
2 teaspoons vanilla
1 cup unsifted white flour
1 cup unsifted wheat flour
¹/₄ cup rolled oats
¹/₄ cup unsweetened dark cocoa powder
1 teaspoon baking soda
4 TBLSP of flax seeds
¹/₂ teaspoon salt

INSTRUCTIONS

Heat oven to 375ºF. Stir flour with baking soda, rolled oats, flax seeds, cocoa powder and salt; set aside. In large mixing bowl, beat butter, smashed banana, avocado with sugar at medium speed until creamy. Add eggs one at a time and vanilla. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. 

Drop by tablespoon onto parchment liked cookie sheets and smash down with wet fingers or back of spoon (These cookies do not flatten while baking) . Bake for 11 minutes.

Avocado banana flax chocolate chip cookies! (A healthier Chocolate Chip cookie)

I started with a traditional cookie recipe and changed it up to make it a healthier treat for the kid. 
Ingredients

1 1/4 cups all-purpose flour
1 cup of whole wheat flour
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon salt
1/2 cup (1 sticks) butter, softened
1 ripe avocado
1 over ripe banana
3/4 cup packed brown sugar
2 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Chocolate Morsels (Darker chocolate would be healthier thank milk chocolate) 
3 TBLSP flax seed

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda, baking powder, flax seeds and salt in small bowl. Beat butter, banana, avocado, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.