Out-the-door Chia Power Doughnuts
This recipe is proof that not all doughnuts have to be the unhealthy kind. Packed with antioxidants, omega 3 fatty acids, protein, and fiber, these baked doughnuts will have you feeling ready to conquer your day (or just enjoy a Hike Light filling, and a bit crunchy, thanks to the generous amount of Chia seeds. I've added a decadent, but healthy, Coconut-Lemon Whipped Cream, but it's totally optional. The doughnuts are just as tasty served plain or spread with jam and nut butter. You be the judge.
10 min
22 min
32 min
6
Easy
🥘 Ingredients
- 0.5 cup gluten-free oat flour
- 0.2 cup chia seeds
- 1.0 tsp baking powder
- 0.2 tsp fine grain sea salt
- 0.2 tsp ground cinnamon
- 0.8 cup pure maple syrup or other liquid sweetener
- 0.8 cup non-dairy milk
- 1.0 tsp pure vanilla extract
- 1.0 recipe Coconut-Lemon Whipped Cream (see page 289)
👨🍳 Instructions
- 1
Preheat the oven to 300°F (150°C). Lightly grease a 6 cavity doughnut pan with oil. Set aside.
- 2
In a large bowl, combine the oat flour, chia seeds, baking powder, salt, and cinnamon.
- 3
Add the maple syrup, milk, and vanilla and stir until combined. The batter will be very runny, but this is normal.
- 4
Spoon the batter into the prepared doughnut pan, filling each cavity to the top.
- 5
Bake the doughnuts for 22 to 26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.
- 6
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.
- 7
Drizzle Coconut-Lemon Whipped Cream over top and enjoy. You can also use the whipped cream as a dip if you prefer a travel-friendly option.
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