Quinoa Cake Doughnuts

Yield: 24 Serving Size: 2 Calories per serving: 63g

Photo by Martha H.
Adapted from cookingquinoa.net

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingquinoa.net

Ingredients

  • 1

    cup whole wheat white flour (or gluten free baking mix), minus 2 tablespoons

  • 1/2

    cup quinoa flour

  • 2

    tablespoons corn starch

  • 2

    tsp baking powder

  • 1

    tsp salt

  • 3/4

    cup coconut palm sugar (or sugar of choice)

  • 1/4

    teaspoon cinnamon

  • 1

    T butter or earth balance, melted and cooled slightly

  • 2

    eggs or egg replacer

  • 1

    cup cooked quinoa

  • 1

    cup buttermilk (Or 1 cup almond milk mixed with 1 T lemon juice)

  • 1

    teaspoon vanilla

Directions

Preheat oven to 350 degrees. Measure out a cup of whole wheat white flour. Remove two tablespoons of the flour and return to the flour bin. Place flours in a sifter and add two tablespoons of corn starch, 2 teaspoons baking powder, 1 teaspoon salt, coconut palm sugar and cinnamon. Sift. Place melted butter, eggs or egg replacer, quinoa, buttermilk and vanilla in a blender or food processor. Process until smooth. Pour wet ingredients into dry ingredients and mix until just combined. Place batter (it will be thick) in a miniature cake doughnut pan about 2/3 of the way full. Bake for 8 to 10 minutes, until a toothpick comes out clean. (If you are using a full size doughnut pan you will need to adjust cooking time accordingly.) Remove from oven and take a butter knife and run it around the edges of the donuts. Allow to cool in the pan for 5 to 10 minutes and remove from pan, using the butter knife again on the ones that do not easily pop out. Allow to completely cool on a wire rack. Top with glaze or sugar. To make sugar donuts, place evaporated cane sugar (or other sugar of choice) in a plastic bag and and 2 to 3 cooled donuts at a time. Shake until coated. To make a glaze, combine 1/4 cup water and a teaspoon of vanilla in a small sauce pan. Heat until warm and add 2 cups of confectioners sugar. Stir with a whisk until smooth. Dip donuts and top with sprinkles if desired. Allow to sit on a wire rack or parchment paper for 10 minutes prior to serving.

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