Vegan & gluten free chia donuts
Oh man, it has been a while since I last posted on here! I haven’t uploaded a recipe on my blog since the beginning of this Summer and to be honest, I really missed it.
I’d love to start writing consistently - at least 3 times a week. So what better way to start than with these gluten free chia donuts?
I loved the idea of combining a superfood with a widely known guilty pleasure - the donut.
In case you’re not familiar with chia seeds, these little guys pack a punch when it comes to your health. Here’s a little summary to give you an idea. 2 tablespoons of chia seeds will give you:
2 x the amount of antioxidants than blueberries
41% of your daily fiber
5 x more calcium than cow’s milk
100% more omega-3 than salmon
3 x more iron than spinach
They don’t have a very distinctive taste (maybe a tiny bit similar to nuts), so they’re really versatile and easy to blend in your smoothies or,.. to top your donuts with. Ha.
Being inspired by all the health benefits of the sacred chia seeds, I was instantly inspired to bake these donuts in a pan, in stead of frying them like you’d usually do.
Baking donuts will save you a crazy amount of fat, which is a good excuse to eat 3 of these bad boys in 1 sitting. Or maybe that’s just me.
Because I know I wanted to go all the way and make these guys gluten free too, I ended up on Choosing Chia’s website. I’m always really scared of using gluten free flours because they tend to react really differently than regular flour, so I really had to use the help of this gluten free Queen.
I did adapt her recipe, but it definitely was the base for mine.
If you decide to whip these babies up, make sure to let me know what you think!
PS: These are fine without icing too (but who are we kidding, I know you want that crunchy icing topping).
[makes 6 donuts]
1 cups all-purpose gluten-free flour blend
¼ cup cane sugar (a bit less if you’re planning on icing them)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tbsp chia seeds
¾ cup room temperature oat milk
2 tbsps of melted cup coconut oil
½ cup powdered sugar
2 tbsps oat milk
1 tsp chia seeds
1. Start off by preheating your oven to 200ºC.
2. Mix your sifted flour with the rest of the donut’s dry ingredients in 1 big bowl.
3. Mix your oat milk and melted coconut oil in a separate bowl.
4. Now pour your wet ingredients in the dry ingredients bowl and mix until they’re just nicely incorporated, but make sure not to overmix, or you’ll end up with dense donuts.
5. Transfer your batter to a zip-lock back and cut of a small corner; you’ll be using this as a tool to fill your donut pan without making a mess.
6. Spray your donut pan or slightly grease with a bit of coconut oil.
7. Now pipe the batter into the pan by pressing the batter through the hole that you made in your zip-lock bag. Make sure all donuts are evenly filled.
8. Pop your pan in the oven for 10-15 minutes or until they’re slightly golden on top and a knife or toothpick comes out clean after inserting it in one of your donuts.
9. In the mean while, mix the icing ingredients in another bowl and set aside.
10. Once the donuts have completely cooled of, dip them in your icing and allow the icing to harden.