Cake batters require a lot of food coloring or they end up looking faded. For these un-fried doughnuts, we use both sweet red beets and powdered freeze-dried pomegranate arils to deliver a rich, natural red color along with bonus antioxidants and fiber.
To make ahead: Refrigerate airtight for up to 2 days or freeze for up to 1 month. Bring to room temperature before serving.
Equipment: Two 6-cup doughnut pans
Tip: Freeze-Dried Fruit for Food Coloring
Freeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they're ideal for coloring.
Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.
To Prepare Them: Grind freeze-dried fruits in a food processor until they become a fine powder. (If you find dried fruits already powdered, there's no need to grind them.)
Serving Size: 1 doughnut
272 calories; protein 3.7g; carbohydrates 43.4g; dietary fiber 1.9g; sugars 24.8g; fat 9.8g; saturated fat 2.6g; cholesterol 23.9mg; vitamin a iu 120IU; vitamin c 0.7mg; folate 41.8mcg; calcium 46.3mg; iron 2.2mg; magnesium 10.9mg; potassium 86.4mg; sodium 169.3mg; added sugar 25g.