I used to think that being Vegan meant eating only vegetables and some really, really weird stuff, but it doesn’t. Case in point, these Chia Seed Doughnuts from the The Oh She Glows Cookbook. They have no weird ingredients in them. In fact, they are healthy. Very healthy.
As Angela from her aweseome site, Oh She Glows, says
Packed with antioxidants, omega-3 fatty acids, protein, and fiber, these baked doughnuts will have you feeling ready to conquer your day.
What I like most about these is that my girls love them. They freeze so well and I pack them as snacks in their lunches, and by the time lunch rolls around, they’re ready to eat!
Chia Seed Doughnuts
Yield 6 Servings
- ¾ cup gluten-free oat flour
- ½ cup chia seeds
- 1½ tsp baking powder
- ¼ tsp fine-grain sea salt
- ¼ tsp cinnamon
- ⅓ cup pure maple syrup or other liquid sweetener
- ⅓ cup non-dairy milk
- 1 tsp vanilla extract
- Preheat oven to 300F. Lightly grease a 6-cavity doughnut pan with oil, set aside. (See notes)
- In a large bowl, combine oat flour, chia seeds, baking powder, salt, and cinnamon.
- Add the maple syrup, milk, and vanilla and stir until combined. The batter will be very runny, but this is normal.
- Spoon the batter into the prepared doughnut pan, filling each cavity to the top.
- Bake the doughnuts for 22 to 26 minutes, until firm to the touch. A toothpick inserted should come out clean.
- Cool the doughnuts in the pan for about 10 minutes, and then carefully invert 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 he edges of the wells to loosen them. Completely cool the doughnuts on the rack.
I double the recipe and usually get 6 large doughnuts and 16 mini doughnuts.
Courses Snack, Dessert