When Russ and I started dating, many moons ago, we ate a chocolate crueler doughnut almost every Saturday. It was part of our health routine. Ha! We have moved away from doughnuts as a weekend ritual BUT…on occasionally we crave this sweet cake-y indulgence. With Valentine’s Day coming up… I thought these cute little doughnuts might make a nice treat for your special Valentine that may have a sensitive but cute 🙂 intestine.
Today’s recipe makes 24 mini cake-style baked low FODMAP doughnuts with a hint of nutmeg. You can choose to eat as is, or dip the mini doughnuts in a little confectioner’s sugar glaze and jazz them up with a few sprinkles. Speaking of sprinkles, I have a bit of an obsession with sprinkles. One trip to Paris, I dragged Russ around to every area grocery store to check out their baking section so I could purchase a few new sprinkle options to add to my collection. To be honest, my sprinkle collection is almost embarrassing, I have about 40 different kinds. 🙂
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To make the mini doughnuts, I use a mini doughnut pan like this Wilton option which works well for baking doughnuts.
Here is the recipe!