Breakfast pastries taste great but aren't the most healthful choice.

The Balanced Berry blogger Lestraundra Alfred stopped by New Day Northwest to show us an easy to way to make foods like donuts and coffee cakes a little bit more healthy!

Lestraundra's recipes:



Coffee Cake

1 ½ Cup Oat Flour

2 Tablespoons Kretschmer Wheat Germ

2 Scoops of Vanilla Protein Powder (I used Perfect Fit)

½ Cup Coconut Sugar

1 Tablespoon Baking Powder

1 Tablespoon Pumpkin Pie Spice

Pinch of Salt

2 Eggs

¾ Cup Pumpkin Puree

¼ Cup Coconut Oil, Melted, and Cooled

1 Cup Unsweetened Almond Milk


2 Tablespoons Kretschmer Wheat Germ

¼ Cup Coconut Sugar

1 Teaspoon Cinnamon

1 Tablespoon Coconut Oil, Solid, and Firm


Preheat oven to 350F. Spray an 8x8 inch baking pan with nonstick spray and set aside.

In a large bowl, combine the oat flour, Kretschmer Wheat Germ, protein powder, coconut sugar, baking powder, pumpkin pie spice and salt. Set aside.

In a medium bowl, combine the pumpkin puree, eggs, melted coconut oil and almond milk. Whisk together until eggs are beaten and ingredients are thoroughly combined.

Pour the wet ingredients into the bowl of dry and ingredients, and mix until thoroughly combined. A thick batter should form. Pour the batter into the prepared pan and spread until the batter forms an even layer.

In a small bowl, combine the Kretschmer Wheat Germ, coconut sugar, solid coconut oil and cinnamon for the topping. Use a fork to cut in the pieces of coconut until combined. The mixture will be crumbly.

Sprinkle the topping mixture over the coffee cake batter, and bake for 25-30 minutes or until an inserted toothpick comes out clean.

Remove from the oven, and allow to cool completely before cutting into bars. Store in a sealed container in the fridge or freeze.



¾ Cup White Whole Wheat Flour

¼ Cup Kretschmer Wheat Germ

½ Cup Coconut Sugar

1 Teaspoon Baking Powder

¼ Teaspoon Salt

¼ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

½ Cup Almond Milk + ½ Teaspoon Apple Cider Vinegar

2 Teaspoons Vanilla Extract

¾ Cup Shredded Zucchini, Squeezed Dry

1 Tablespoon Coconut Oil, Melted and Cooled

1 Egg

½ Cup Chocolate Chips, Divided


Preheat oven to 350F. Spray a donut pan with non-stick spray and set aside.

In a small bowl or measuring glass, combine the apple cider vinegar and almond milk. Set aside.

In a large bowl, whisk together the flour, wheat germ, coconut sugar, baking powder, salt, cinnamon and nutmeg. Stir together until all ingredients are combined, and there are no clumps. Set aside.

In a medium bowl, whisk together the egg, almond milk mixture, vanilla extract and coconut oil. Whisk together until smooth and combined.

Add the wet ingredients to the dry ingredients and gently stir until a batter forms.

Fold your shredded zucchini (make sure you place it in a paper towel and squeeze the moisture out first!) and ¼ cup chocolate chips into the batter.

Spoon the batter into your prepared donut pan. Bake at 350F for 12-15 minutes, or until an inserted toothpick comes out clean (mine took the whole 15 minutes). Remove from the oven and allow to cool for at least five minutes, before transferring to a wire rack to cool completely.

While the donuts are cooling, melt the remaining ¼ cup chocolate chips and drizzle over the top of the donuts.