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LJWorld.com weblogs Eat Your Vegetables

Healthy doughnuts, part 2

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Delicious, healthy doughnuts.

Delicious, healthy doughnuts. by Sarah Henning

When I last wrote about doughnuts, I told you I was really, really trying not to make doughnut making a “thing” for me. I’d had a doughnut pan literally for years and had avoided using it because I was sort of afraid of over-using it, if you know what I mean.

But here I am with another doughnut recipe.

I don’t know if only having two types of doughnuts in my repertoire counts as having a “thing,” but if we get to three, maybe I should slow down. But at least I can take solace in the fact that, again, these are healthy doughnuts. No refined sugar, full of omega-3 fatty acids from the chia seeds, and they’re insanely delicious.

In fact, they’re so delicious, we’ve made them three times in a week. The kiddo was a little suspicious at first because the chia seeds make them look a bit gray. But he was won over on the first bite and even stole part of mine after devouring his own quickly.

A few notes: If you don’t have a doughnut pan, a muffin tin works. And I happened to use Penzeys strong Vietnamese cinnamon. It’s so strong you’re supposed to cut the amount in a recipe by a third. I didn’t do that. Thus, if you make these and decide they need a little more cinnamon, add a touch more of the regular kind to the recipe the next time.

Out-the-Door Chia Power Doughnuts

3/4 cup gluten-free oat flour

1/2 cup chia seeds

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/3 cup pure maple syrup or other liquid sweetener

1/3 cup non-dairy milk

1 teaspoon pure vanilla extract

Preheat the oven to 300 degrees. Lightly grease a 6-cavity doughnut pan with oil (I used coconut). Set aside.

In a large bowl, combine the oat flour, chia seeds, baking powder, salt and cinnamon.

Add the maple syrup, milk and vanilla and stir until combined. The batter will be runny but this is normal.

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 pull a knife along the edges of the wells to loosen them. Cool the doughnuts completely on the rack.

— Recipe from The Oh She Glows Cookbook by Angela Liddon

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