Chocolate Chip Banana Pecan Ricotta Donuts
First off, I want to thank everyone for their kind words about my post on Wednesday and for all the birthday wishes. Each one made me feel so loved!
Secondly, I totally get the whole “it’s not a donut if it’s not a deep fried roll of dough” after eating a delicious-probably-3,000 calorie bomb of a treat on Friday afternoon. My Chocolate Chip Banana Pecan Ricotta Donuts are a nice fake-out alternative, however, since they are baked, gluten free and added sugar free. Well, minus the chocolate chips, I suppose.
I didn’t do a very good job of Instagramming it, but I spent the weekend in Austin with A for my birthday. Thursday morning, I woke up to a tagged Instagram photo from Emily by a donut place in Austin called Gourdoughs with a note to bring her back one of everything. Walking to breakfast, we realized they also had a food truck with a location very close to our Airbnb.
Friday morning we went out for a run with the initial intention of running between 6-8 miles. We went to Lady Bird Lake, which had a 10-mile loop, and knowing that I had a 14-miler on my calendar at some point over the weekend, we just decided to go for 10. Since I’m bad with directions, we kind of ran an extra half-mile somewhere and were so close to 11 we just went finished there.
Long story short, we went to get coffee on our way out of town on Friday to go a brewery that A wanted to visit and then decided to walk around 6th Street a little bit. A looked at me and asked if we should just walk to Gourdoughs. I mean, we ran 11 miles and literally only ate yogurt and berries afterwards and I was one day to being one year closer to my metabolism slowing, so why not?
My indecisiveness came to a head when I had the option of like 50 different donuts (maybe only slightly exaggerated). We each chose two and then ordered for the other (except A could tell his initial order was not the one I truly wanted) and shortly I had a fried donut with grilled strawberries and fudge sauce sitting in front of me. And yeah, I ate the entire thing.
This donut is not an indulgent birthday weekend donut. This donut is a healthy-let’s-stay-on-track-and-get-to-race-weight donut. This donut is a great option for a dessert after dinner or for breakfast with some yogurt because it’s pretty healthy while still tasting really good. I’m writing this on the plane back to SF and despite my feeling the need to juice cleanse tomorrow, I’m probably pulling one of these out of the freezer. You can’t have a Gourdough every day but one of these a day won’t make the scale budge in the wrong direction.
- 2 bananas, very ripe
- 1 cup rolled oats
- ¾ cup sweet white rice flour
- ¼ cup sorghum flour
- 1 egg
- ⅓ cup egg whites
- ⅓ cup ricotta cheese
- ⅓ cup pecans
- ⅓ cup chocolate chips
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ cup sea salt
- Preheat oven to 350 F.
- Spray a donut pan with coconut spray.
- Place all ingredients except pecans and chocolate chips into food processor or high powered blender and blend until smooth.
- Fold in pecans and chocolate chips.
- Fill each donut hole about ⅔ of the way full.
- Bake for 15 minutes or until tops begin to brown.
- Keep in fridge for up to three days or freezer up to one month.
If you’re looking for more Meatless Monday or great meatless options for Lent, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.
Chat with me:
What’s the most indulgent thing you’ve eaten lately? What is the best donut you’ve ever had? Do you find yourself being way more lax with your food choices on vacation and special occasions?