Quinoa Cake Doughnuts
Serving Size: 2
Calories per serving: 63g
- 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
Adapted from cookingquinoa.net
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.
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.