Nutella Filled Baked Donuts

Ingredients

• Oat flour

  Partially debranned

  ¾ cup or 103g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Dates

  Medjool

  50g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla extract

  1 tsp or 4g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  8 tbsp or 122g

• Nutella

  Nutella Ferrero

  200 g or 200g

Directions

1. Line donut pan with plastic wrap. Transfer Nutella to a piping bag (or zip-lock bag and cut off the corner). Pipe Nutella in the center of each cavity to make the ring, then place in the freezer until completely firm. Remove Nutella rings from the pan, place on a plate and store back in the freezer until ready to assemble donuts.
2. Preheat the oven to 350F. Brush donut pan with coconut oil, then set aside.
3. In small bowl stir together flour, baking powder and salt.
4. In a blender, blend dates and olive oil. Add cinnamon, vanilla, egg and milk and blend again. Whisk in flour mixture.
5. Transfer the mixture in piping bag (or zip-lock bag and cut off the corner). Fill donut pan with half of the batter. Take the Nutella rings from the freezer and place on top. Cover Nutella with remaining batter.
6. Bake about 13-15 minutes, or until golden brown and firm to touch. Cool donuts for 5 minutes in the pan then invert on a rack.

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