I actually have made these twice now. Once as a trial and the second time because I liked them and wanted to try one little tweak. Let me just say, Nailed IT!!! The picture in the book shows them with a ribbon of coconut-lemon whipped cream but I promise you, they stand alone and just became easier to throw in the car or in your lunch bag. (The drizzle is also very good if you have more time and don’t mind a few more calories!)
The first time around I used a mixture of almond and coconut flour, the second time I processed my gluten free oats in the processor to make my own GF Oat Flour. The oat flour makes them a little less dense. (I didn’t have to add additional milk to my batter) I used maple syrup the first time as a sweetener and Agave the second and I like the sweeter taste of the agave in this recipe.
This is a very simple, throw it all in a bowl, mix and bake..DONE! I will include this recipe, out of the Oh she glows cookbook for your perusal. One side note: I didn’t own a doughnut pan on my first try but purchased one for the second and it was a wise-buy!! I love the crunchy outside and softer interior of this doughnut and the pan gives you that more than a muffin tin. These doughnuts are chocked full of Omega 3 and will bring you into the world of chia seeds.
3/4 c. G.F oat flour
1/2 c. chia seeds
1 1/2 tsp. baking powder
1/4 tsp. fine sea salt
1/4 tsp. cinnamon
1/3 cup agave (or maple syrup)
1/3 c. non-dairy milk
1 tsp. pure vanilla extract
Lightly grease a 6 cavity doughnut pan.. Fill the cavity to the top with batter. Bake at 300 for 26 minutes. Do the toothpick test. Cool before inverting doughnuts. Cool completely before adding the ribbon of drizzle, if you are adding that/ (recipe for drizzle is found on p. 281 in the cookbook)
