Mini “Donuts” with Greek Yogurt “Frosting”

It’s crazy I haven’t wrote a post since May. Between pregnancy exhaustion and newborn life, we’ve been surviving off meal trains, granola bars and door dash. Thank god for my husband’s delicious cooking skills, or I would have made deli meat turkey sandwiches for Thanksgiving.

Now that the dust has settled, and I’m certainly not referring to sleepy fairy dust, I’m ready to get back in the kitchen. The challenge we are currently facing is that Ryder has had a taste, no pun intended, of the processed, microwavable, ‘loaded with ingredients we can’t pronounce world’ and no longer wants to make healthy food choices or eat at all. How is it that little ones can have such an excessive amount of energy fueled on three goldfish and a fruit snack?

I’ve tried it all these last few weeks to get him to eat, from getting him involved in the food prep, to having him pick out at the store what he wants me to make. And I’m not ashamed to admit, more than once I have used the phrase, “if you take three bites, I will give you a new hot wheels.” It’s called survival mode and we’re in it! The problem is he knows that I’m juggling two now, I’m exhausted and quite frankly, I’m a real pushover when it comes to his puppy eyes. Why eat what I serve if ultimately I’ll allow him to have six fig bars for dinner?

I’m ready for some changes. I want to shed this baby weight, see my boys enjoy my cooking and know that I’m properly fueling Ryder with nutrient dense food choices. And that means I want to take charge of what we’re putting into our bodies. Which leads to me post today.

Lately, Ryder has had his fair share of donuts. I take full responsibility for this new addiction as my rational was that donuts for breakfast are better than nothing. When he asked if we could head over to the donut shop this morning it reminded me of the mini donut pan I picked up months ago and hadn’t even taken out of the packaging.

Donuts for breakfast you ask? Well, that’s a great idea! So, into the kitchen we went to figure out what we could whip up to create some version of a healthy “donut”. If you want to make these refined sugar free, you can defrost some extra raspberries and stir into plain greek yogurt and omit the sprinkles. Or if you want to make these a little more decadent, you could just top the healthier “donut base” with actual frosting. Also, you can play around with he mix-ins: chia seeds, hemp hearts, cacao nibs – all great options. I chose sunflower butter rather than a nut butter so Ryder could take to his nut free school.

They turned out AMAZING! Seriously, in the time I’ve been writing this post I’ve run downstairs twice to devour one. Since this week is Hanukkah, I incorporated jelly into the greek yogurt “frosting” and labeled them “jelly donuts”.

We started just after five am (I have early risers) and finished just before 8, made an absolute mess of the kitchen, I had to change myself and Ruby TWICE because she threw up on me while I was wearing her. (Did you know that when you have one baby with acid reflux, it’s more likely that all your babies will have acid reflux??)

But……..Ryder ate them!!! And he asked me to put some in his lunch! And that my friends, is what I’d like to call a Hannukah miracle! It was a real shit show this morning and I almost gave up twice, but considering how much he loved them, it was well worth it.

Speaking of lunch, I’ve figured out that even the pickiest of eaters love to eat food off of toothpicks. No idea the reasoning behind it, but I’ve been chopping all of Ryders food into squares and spearing it like I’m the Valentine Cupid. Anyway, to pack them in a lunch box, pack the “frosting” separately and stick toothpicks in the “donuts” to make cute little dipping donuts.

Ingredients

“Donuts”

  • 1 cup mashed banana (about two large)
  • 1 cup GF Quick Cooking Oats
  • 1/2 cup frozen raspberries, defrosted
  • 1//2 cup frozen blueberries, defrosted
  • 1 Tablespoon sunflower butter (or nut butter of choice)

“Frosting”

  • 1 Cup Greek Yogurt with honey
  • 2 Tablespoon strawberry jelly
  • sprinkles for garnish

Directions

  1. Preheat oven to 350.
  2. Mash bananas.
  3. Add defrosted berries and nut butter and mix.
  4. Add oatmeal.
  5. Spoon into donut pan making sure donut hole doesn’t get covered.
  6. Bake @ 350 for 10 minutes.
  7. While baking mix greek yogurt with jelly.
  8. Transfer to a plate and let cool completely. Once cooled, spoon “frosting” onto donut.
  9. Garnish with sprinkles.
  10. Lie to your children and call them donuts.

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