Quinoa Cake Donuts

Some Sunday mornings simply call for donuts. There’s no getting around it. Muffins, pancakes, cereal, omelets — they just don’t fit the bill. We’ve had this mini donut pan in our arsenal for upwards of two years now. It’s high time we took the thing for a spin. 

Few people would argue that donuts are one of life’s most enjoyable sins. But isn’t everything somehow better in miniature form? Mini golf, mini muffins, miniature yorkies, etc. Mini things are cuter and I swear, for whatever reason, they taste better too. Mini donuts are the most genius idea since sliced bread. It’s like everything that is amazing about a donut, shrunk down into adorable, bite-sized form. We left out the gluten for a healthier, tummy-friendly donut. And thanks to the coconut palm sugar and cinnamon, these taste and smell like some kind of caramel-molasses heaven.

You’ll need a miniature donut pan for this recipe!

They’re delicious without glaze, sprinkles, or chocolate… but we decided to complement them with a hint of coconut palm sugar. It has such a warm, caramel flavor that topped these off perfectly. Sprinkle a layer of sugar on a small plate, then use a knife to “butter” the tops of the donuts. Place donuts buttered side down in the sugar until you run out of donuts. Enjoy with mimosas, while lazing in bed, and with chill Sunday tunes.  

How to Make Quinoa Cake Donuts

The Fitchen

Quinoa Cake Donuts

Made with quinoa, cinnamon, and coconut sugar, these gluten free donuts pair perfectly with coffee and brunch.

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Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 36

Course: Breakfast

Cuisine: American

Calories: 67

Ingredients Method

Ingredients

  

Dry

• 3/4 c. + 2 Tbsp. gluten-free flour
• 1/2 c. quinoa flour
• 2 Tbsp. corn starch
• 2 tsp. baking powder
• 1 tsp. sea salt
• 3/4 c. coconut palm sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg

Wet

• 1 c. cooked quinoa
• 2 eggs
• 1 c. non-dairy milk + 1 Tbsp. lemon juice
• 1 tsp vanilla
• 1 Tbsp. coconut butter + a little extra for greasing and topping

Method

 

1. Cook quinoa. In a medium pot, add 1/2 c. of quinoa and 1 c. of water and bring to a boil. When the pot begins to boil, decrease the heat to a simmer. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.
2. Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray.
3. In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon. Use a fork to whisk everything together.
4. In a small bowl, combine milk and lemon juice and set aside for 5 minutes.
5. Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.
6. Add wet mixture to the bowl of dry ingredients and mix thoroughly.
7. To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag. Then squeeze it into the forms, filling 2/3 of the way full.
8. Bake the donuts for 8-10 minutes.
9. If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness.

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