There is absolutely no question that the pillowy, sugary, melting doughnut that comes sliding off its conveyor belt oozing with addiction isn't well..addicting. It is and if I had my way in the world, doughnuts would be nutritious and filled with vitamins and I would certainly chow down every single day, I'd eat TEN every day! BUT... They aren't so I will withhold my longing. These cravings come around every so often so I spent my easy Sunday morning wondering around my kitchen baking these round treats of perfection. As always they are dairy-free, gluten-free and refined-sugar free....vegan through and through! My husband dubbed these Doughnut Wholes seeing that they're crafted with only real foods. They will leave you feeling satisfied and ready to take on the day's challenges. These doughnuts are dense, lightly sweet and completely delightful. They are chocked full of chia seeds so they actually remind me of eating a poppyseed laden doughnut! YUM!
I love knowing that instead of weighing my body down with gluten and sugar, I'm fueling up on omega-3 fatty acids, protein and fiber. No FOMO here, y'all!
Valentine's Day is today and I hope you are able to spend it with someone you cherish and love. As for me, my husband and I celebrated over the weekend since he'll be away traveling for business. This post is dedicated to him, my unconditional inspiration giver and daily dose of encouragement. He's wise, handsome and definitely the smartest man I know. I love him with everything I have and am grateful he chose to love me back.
I'm setting my daily intention on spreading love today, I hope you feel it!
- 3/4 cup oat flour
- 1/2 cup chia seeds
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/3 cup maple syrup or honey
- 1/3 cup non-dairy milk such as almond milk
- 1 tsp vanilla extract
- Toppings: Dairy-free Chocolate Hazelnut Spread, Strawberry Chia Jam, Cashew Cream (click for original Cashew Cream recipe, to make Lemon Cashew Cream use 3 tbl cashew cream + 2 tsp honey + zest of half lemon + 1/2 tsp vanilla + 1 tsp lemon juice and whisk to combine)
- Preheat oven to 300 degrees. Grease a 6 cavity muffin tin. (If you have a doughnut pan, simply exchange it for the muffin tin!)
- In a bowl, combine dry ingredients: oat flour, chia seeds, baking powder, salt and cinnamon.
- Add in wet ingredients: syrup, milk and vanilla. Whisk until combined!
- Pour batter into your muffins tins, they should reach just about the top. Doughnuts will only slightly rise.
- Bake for 22 minutes and check for doneness by inserting a toothpick in the center of a doughnut. It should come out clean. If not, bake another few minutes.
- Let the doughnuts cool in pan for about 10 minutes then invert onto wire rack.
- Once cooled, use a small round cookie cutter (I used 1/2 inch cutter) to make doughnut holes. If you don't have one small enough, you could simply keep these as muffins. I wouldn't suggest any larger cutter as your muffins will break apart. If you'd like thinner doughnuts, slice in half and then cut out rounds.
- Drizzle and spread toppings as desired.
-Adapted from Oh She Glows Power Chia Doughnuts