If you’ve been following me on Instagram, you know that I have a not-so-mild obsession with bone broth. I consume it in some form every single day. I mostly drink it by the cupful, as I love the comforting taste of warm chicken noodle soup; and if you haven’t tried it yet, that’s exactly what it tastes like, but without the chicken, noodles, and veggies inside. Guess what? I also BAKE with it.
But one of the questions that always comes up is whether the baked goods TASTE like bone broth. Because that doesn’t sound appealing at all. The answer is no. You won’t even know it’s there. So I figure, if I have an opportunity to sneak some into my baked goods, then why the heck not! Bone broth is so, so, so good for gut health, that really, the more I can get into my diet, the better I feel.
You can read more about why I am so obsessed with bone broth here.
I’d also like to point out, if you aren’t a bone broth person, that’s OK. You can omit it from the recipe all together, and replace the same quantity with non-dairy milk of your choosing. You aren’t SOL.
Let’s get right to it. And if you make this dessert, please tag me on Instagram so I can see your creation and share!
WHAT DID YOU THINK?
Rate + Review
How much baking powder should be used? It’s listed as a step in the instructions but not in the ingredients list. Thanks!
You should use 1 tsp of baking powder!
This looks amazing but I don’t have a donut pan. Would it work to make the recipe into cupcakes?