Today, I have a real treat for you – quinoa cake doughnuts!
I bet you can’t guess who this recipe was made for? Yep…the boys!
It all started over the summer when my husband would take the boys to a certain popular coffee spot for cake pops and cake doughnuts. One day, he bought four of the doughnuts and the very (ahem…) well trained employee gave him the box that they were shipped to the store in. Because they were bought to enjoy just before swimming the package arrived home in tact and ended up in the refrigerator.
Being me, I of course took the time to read the ingredients label. Now I wasn’t expecting health food by any stretch but what I saw was absolutely appalling. The ingredient list was a mile long and filled with things even I’d never heard of.
I immediately had my husband look at it and together we agreed that the boys doughnut runs were a thing of the past.
- 1 cup whole wheat white flour (or gluten free baking mix), minus 2 tablespoons
- 1/2 cup quinoa flour
- 2 tablespoons corn starch
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup coconut palm sugar (or sugar of choice)
- ¼ teaspoon cinnamon
- 1 T butter or earth balance, melted and cooled slightly
- 2 eggs or egg replacer
- 1 cup cooked quinoa
- 1 cup buttermilk (Or 1 cup almond milk mixed with 1 T lemon juice)
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Measure out a cup of whole wheat white flour.
- Remove two tablespoons of the flour and return to the flour bin.
- Place flours in a sifter and add two tablespoons of corn starch, 2 teaspoons baking powder, 1 teaspoon salt, coconut palm sugar and cinnamon.
- Place melted butter, eggs or egg replacer, quinoa, buttermilk and vanilla in a blender or food processor.
- Process until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Place batter (it will be thick) in a miniature cake doughnut pan about 2/3 of the way full.
- Bake for 8 to 10 minutes, until a toothpick comes out clean. (If you are using a full size doughnut pan you will need to adjust cooking time accordingly.)
- Remove from oven and take a butter knife and run it around the edges of the donuts.
- Allow to cool in the pan for 5 to 10 minutes and remove from pan, using the butter knife again on the ones that do not easily pop out.
- Allow to completely cool on a wire rack.
- Top with glaze or sugar.
- To make sugar donuts, place evaporated cane sugar (or other sugar of choice) in a plastic bag and and 2 to 3 cooled donuts at a time.
- Shake until coated.
- To make a glaze, combine 1/4 cup water and a teaspoon of vanilla in a small sauce pan.
- Heat until warm and add 2 cups of confectioners sugar.
- Stir with a whisk until smooth.
- Dip donuts and top with sprinkles if desired.
- Allow to sit on a wire rack or parchment paper for 10 minutes prior to serving.
- Makes 24 mini doughnuts
Protein: 2 grams
Carbohydrates: 10.3 grams
Of course I didn’t want to tell the boys, so instead of telling them they couldn’t have them anymore, I ordered a cake doughnut pan and made a big deal about how from now own we could make our own healthy cake doughnuts. Since they LOVE kitchen projects with mom, this went over well and over the course of the next few weeks this recipe was born.