Healthy Doughnuts with California Golden Dried Figs—A Great Back-to-School Breakfast
A healthy doughnut? That was our goal for this recipe – 100% whole
wheat doughnuts made with our Orchard Choice or Sun-Maid
California Figs, applesauce, apple cider and cinnamon. They’re baked,
not fried! We use white whole wheat flour, a lighter, milder tasting
variety of wheat that delivers all the dietary fiber, nutrients,
phytochemicals and antioxidants you expect from whole grains. California
Figs are an excellent source of fiber, too, and offer key nutrients
such as potassium, magnesium, iron and calcium. Applesauce and heart
healthy vegetable oil keeps these doughnuts tender. (Try canola, avocado
or even a light-flavored olive oil.) A buttery cider-flavored icing is
just enough to hold a sprinkle of diced figs and pecans.
Cooking Tips:
- We prefer California Calimyrna or Golden Figs in this recipe but Mission Figs work great, too
- To measure flour, spoon it into a measuring cup and level the top with a straight edge. Or weigh the flour.
- Doughnut pans are available in many stores that carry cookware and online for $7 to $10. Or, bake the doughnuts as muffins, filling each muffin cup ¾-full.
Reduced apple cider and chopped figs
Dry ingredients, wet ingredients and figs – ready to make batter
A perfectly delicious—and healthy too—fig apple doughnut
California Fig Apple Spice Doughnuts
Makes 12 doughnuts
Equipment: 2 standard donut pans
1 cup apple cider
1 cup finely chopped, stemmed Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
1 cup white whole wheat flour (4 7/8 ounces)
3/4 teaspoon baking powder
1/2 teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup unsweetened applesauce
1/3 cup packed golden brown sugar
1/3 cup granulated sugar
1 large egg
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Glaze and Topping:
2 tablespoons reduced apple cider from step 1
¼ cup finely chopped Figs, reserved from step 2
2 tablespoon unsalted butter, melted
Pinch of salt
1 cup (4 ounces) confectioners’ sugar
1/4 cup finely chopped toasted pecans or walnuts
- Pour cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until reduced to ½ cup. Cool.
- Set aside ¼ cup chopped Figs for Topping. Preheat oven to 350°F. Coat 2 standard doughnuts pans (6 doughnuts each) with nonstick spray.
- Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to blend. Set aside.
- In bowl of electric mixer, combine ¼ cup reduced cider, applesauce, brown sugar, granulated sugar, egg, oil and vanilla. Beat on medium-low speed 1 minute or until sugar dissolves. On low speed, gradually beat in flour mixture. Do not over mix. With spoon or spatula, stir in ¾ cup Figs. Spoon batter into each donut pan cavity, dividing evenly.
- Bake doughnuts for 12 minutes or until pick inserted in center comes out clean.
- Cool doughnuts in pan on wire rack for 5 minutes. Invert onto wire rack to cool completely (Run a thin knife around edges of molds if needed to release doughnuts).
- For Glaze, in a small bowl, combine melted butter with 2 tablespoons cooled cider and salt. Whisk in confectioners’ sugar to make a thick glaze. Spoon Glaze over doughnuts and top with reserved finely chopped Figs and pecans.
Recipe and photos by Lorelle Del Matto
Healthy Snacking with Orchard Choice + Sun-Maid California Dried Figs
As kids go back to school, it’s a good reminder that healthy snacking can help curb hunger pangs between meals deliciously. We’re all-in on this simple oatmeal energy ball recipe. Just five ingredients to a power snack. Check out our other ideas for healthy snacks. Follow us on Facebook for more smart snacking.
Nutrition Notes for August
Fresh figs are abundant during the late summer and early fall. Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs are abundant all year around. Keep figs on hand for a quick, energy-rich, healthy addition to lunch.
Back to School
From packing healthy lunches to fitting in family physical activities, keep your kids on the right track this school year.
Eat Right
Always use ads and store loyalty cards.
Buy produce in season to cut costs. Fall is often the best time of year to find a wide range of local produce.
Compare brands and package sizes to find the best buy. Be sure to read the Nutrition Facts label on packaged food to choose products.
Turn food shopping into family time after school or on the weekends! Bring your kids along and teach them to look out for healthy choices.
For more tips to eat healthy as you get back into the swing of the school year schedule, visit the We Can! Eat Right.
Get Active
Kicking off the school year can be a busy time, leaving little room for physical activity. These three steps can help you find time to be active as a family.
1. Keep track of how your family spends time for one week.
2. Start small. Find two 30-minute time slots when your family can be active together after school or on the weekends.
3. Get going.
Walk your kids to school. Ride bikes after dinner. Play baseball. Jump
rope. Shoot baskets. Dance. Walk the dog. Play tag. Rake leaves.
To keep your family active this school year, visit the We Can! Get Active webpage.
Reduce Screen Time
Kids spend a big part of
their day sitting in the classroom, so help your children spend less
time in front of the TV, computer, and video games—and more time having
fun as a family—with tips at the We Can! Reduce Screen Time webpage