This book wouldn’t be complete without a doughnut recipe. However these aren’t the sugary, greasy doughnuts we all grew up on; these are baked, made with whole-wheat flour, and full of fresh raspberries just bursting with sweetness. It may seem unusual to put a doughnut inside a lunch box, but I promise you’ll get major praise from your kids, and can actually feel good about including it.
1¼ cups whole-wheat flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract
1 cup fresh raspberries
1. Preheat the oven to 375°F. Grease a doughnut pan and lightly dust it with flour.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a standing mixer (or in a bowl using a hand mixer), cream the butter and sugar.
4. Add the egg, buttermilk, and vanilla and mix until thoroughly combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the raspberries.
7. Spoon the batter into the prepared doughnut pan (filling each well three-quarters full).
8. Bake for 14 minutes, or until the tops spring back when lightly pressed.
TIP: To make them even more dessertlike, you can mix 1 cup of powdered sugar with about 1 tablespoon of milk, whisk, and then glaze the doughnuts.