Finishing up my first week cutting out all gluten, dairy + eggs STRONG with homemade chia power donuts! There’s always a way around your cravings 🙃 — and these turned out really good, especially with some jelly on top.👌🏻Recipe from @ohsheglows below ⬇️.
•3/4 cup gluten-free oat flour
•1/2 cup chia seeds
•1 1/2 teaspoons baking powder
•1/4 teaspoon fine-grain sea salt or celtic salt
•1/4teaspoon ground cinnamon
•1/3 cup pure maple syrup or other liquid sweetener
•1/3cup non-dairy milk
•1 teaspoon pure vanilla extract
•Preheat the oven to 300°F (150°C). Lightly grease a 6-cavity doughnut pan with oil. Set aside.
•In a medium bowl mix together oat flour, chia seeds, baking powder, salt + cinnamon.
•Then add in maple syrup, dairy-free milk + vanilla extract.
•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.