It is hard to believe that these doughnuts can indeed be prepped, baked and set out on the cooling rack in 30 minutes.
But it's true.
In fact, it seemed like such a great feature, that I decided to change the name from it's original title of " Out-the-Door Chia Power Doughnuts." Somehow, "30 minute doughnuts" has a tug that almost seemed too irresistible.
If you have watched my Facebook Live kitchen show you have seen me make these. So you know that they are quick and easy and only take 8 ingredients! I might add that these 8 ingredients are pretty wholesome too, making it an option for people with restrictions on eggs, diary, gluten and grains (or nuts).
The 1/2 cup of chia seeds required in this recipe replaces eggs (while adding fiber and omega fatty acids). The flour and can be gluten free oat flour OR Almond flour (if you want a grain free option!). How about that? A recipe you can make either grain free or nut free!
This was actually one reason I personally experimented with almond flour despite the recipe originally calling for oat flour. I wanted something lower carb and grain/oat free.
So far, this recipe is pretty new to me which means that there is LOTS more room for experimentation. I usually like to share recipes I have tried several times but this time, I thought I would share the recipe I tried on Facebook live!
Just think of all the possibilities...1/4 cup cocoa power to make them chocolate flavored....or how about 1/4 cup peanut butter to make them extra nutty? Then there is coconut or ...well endless possibilities await!
30 minute Doughnuts
Prep time:5 mins
Cook time:25 mins
Total time:30 mins
3⁄4 cup (175 mL) gluten-free oat flour (or Almond flour)
1⁄2 cup (125 mL) chia seeds
1 1⁄2 teaspoons (7 mL) baking powder
1⁄4 teaspoon (1 mL) fine-grain sea salt or celtic salt
1⁄4 teaspoon (1 mL) ground cinnamon
1⁄3 cup (75 mL) pure maple syrup or other liquid sweetener
1⁄3 cup (75 mL) non-dairy milk
1 teaspoon (5 mL) pure vanilla extract
Preheat the oven to 300°F (150°C). Lightly grease a 6-cavity doughnut pan with oil. Set aside.
For Blendtec: Place the oat flour, chia seeds, baking powder, salt, and cinnamon in your blender and then add the maple syrup, milk, and vanilla. Secure the lid. Use the BATTERS/SALSA Button OR Manual Speed 4/Medium until incorporated.
For Vitamix: Add all wet ingredients into blender, blend on Variable Speed #1 for 10 seconds and turn off. Add dry ingredients except chia seeds and blend on Variable Speed #1 for 10 sec and turn off. Add chia seeds and blend on Variable Speed #1 for 5 sec.Oh
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 into a doughnut 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 the edges of the wells to loosen them. Cool the doughnuts completely on the rack.
Drizzle with frosting of your choice or the Coconut Whipped Cream recipe found of the Oh She Glows website.
*You can also use a muffin pan if you would like a non-traditional doughnut. Make sure you fill at least 8-9 wells.
Nutrition Information (for original recipe using oatmeal flour).
Serving size: 1 Calories: 329.7 Fat: 19.6 g Saturated fat: 11.4 g Carbohydrates: 36.2 g Sugar: 16.5 g Sodium: 230 g Protein: 8.3 Cholesterol: 0 mg
Original Author: The Oh She Glows Cookbook by Angela Liddon