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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
Cook Time 10 minutes
Total Time 45 minutes
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.