Considering that this the second doughnut post in a month, one could easily think that I subsist solely on this pastry. While that would be fun, I assure you that I eat my veggies and fruits.
That being said, these chia power doughnuts from the Oh She Glows cookbook have been my go-to breakfast for the last week. They’re packed with omega-3 fatty acids, protein and fiber. They are also crunchy and rather filling, resembling more a cookie than a typical fluffy doughnut. As the author mentions, they are tasty served plain or spread with jam and nut butter. For those looking for an alternative to good old toast, this one is for you!
Source of recipe: The Oh She Glows Cookbook
Serving: 6-8 doughnuts depending on your doughnut pan
Prep time: 10 mins
Cook time: 22-26 minutes
- 3/4 cup gluten-free oat flour (I chose instead brown rice flour)
- 1/2 cup chia seeds
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon fin-grain sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup pure maple syrup or other liquid sweetener
- 1/3 cup non-dairy milk
- 1 teaspoon pure vanilla extract
- Preheat the oven to 300 degrees F. Lightly grease your doughnut pan with oil (I used coconut oil). Set aside.
- In a large bowl, combine the flour, chia seeds, baking powder, salt and cinnamon.
- Add the maple syrup, milk, and vanilla and stir until combined. The batter will be runny, but this is normal.
- Spoon the batter into the prepared doughnut pan, filling each cavity to the top.
- Bake the doughnut for 22 to 26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.
- Cool the doughnut in the pan for about 10 minutes and then carefully ivert the pan onto a cooling rack. The doughnuts should pop right out. If they don’t, let them cool a bit more and gently run a butter knife along the edges of the wells to loosen them.
Extra step: I mixed some orange zest with yogurt to pour over my doughnuts to add some flavor and moisture.
Let me know in the comments below if you try the recipe!
Much love and hugs,