Author: The Oh She Glows Cookbook by Angela Liddon
FOR THE CHIA POWER DOUGHNUTS
3⁄4 cup175 mL gluten-free oat flour
1⁄2 cup125 mL chia seeds
1 1⁄2 teaspoons7 mL baking powder
1⁄4 teaspoon1 mL fine-grain sea salt or celtic salt
1⁄4 teaspoon1 mL ground cinnamon
1⁄3 cup75 mL pure maple syrup or other liquid sweetener
1⁄3 cup75 mL non-dairy milk
1teaspoon5 mL pure vanilla extract
FOR THE CHIA POWER DOUGHNUTS:
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.
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 Coconut Whipped Cream over top and enjoy. You can also use the whipped cream as a dip if you prefer a travel-friendly option.
*You can also use a muffin pan if you would like a non-traditional doughnut. Make sure you fill at least 8-9 wells.