It’s officially Christmas Break!!
The two weeks every kid looks forward to from the first day of school (at least I know I do:) I’m super excited to just chill out and spend time with family and bake cookies!
Or doughnuts.Vegan Baked Chia Power Doughnuts.
It’s the 21st which means Recipe ReDux day! Here is the challenge this month:
Grab a Book & Cook
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.
(Of course, please don’t forget to give credit the original recipe – and change enough of the recipe to make it your own!)
The nearest cookbook to me just so happened to be The Oh She Glows Cookbook – aka greatest-cookbook-ever ♥ but seriously. Every recipe I’ve made so far has been incredible and I wish Angela was my personal chef because she is SO dang talented. On page 42 is her Out-The-Door Chia Power Doughnuts with Coconut-Lemon Whipped Cream which sound uh-may-zing buuut ya know, copyright and stuff, so I made them my own by subbing some flours and quinoa flakes!
It’s actually so simple I want to prep a batch of these each week so I can have them on hand for easy snacking. Oat flour, almond flour, chia seeds, quinoa flakes, maple syrup, plus all the kitchen staples like almond milk and baking powder.
And Cashew Cream!
Why have I waited so long to try this Wonder of the Vegan World?!
There’s a party in your mouth going on when you eat one of these doughnuts. There’s a slight hint of maple and cinnamon and the outsides almost have a crunch but not in a bad way.. maybe texture is the word I’m looking for. What I’m saying is that these are basically super doughnuts – so tasty and healthy enough for breakfast!
One warning: you might be picking chia seeds out of your mouth for a little while after eating which I totally don’t mind…more for later 😀
ps congrats to Jenna B. for winning the peanut butter giveaway!!
- 1/2 cup oat flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup chia seeds
- 1/4 cup quinoa flakes
- 1/3 cup maple syrup
- 1/3 cup almond milk
- 1 tsp vanilla
- 3/4 cup raw cashews, soaked overnight
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 1/4 cup powdered sugar (optional)
- water/almond milk as necessary
- Preheat oven to 300F. In a medium bowl, add flours, baking powder, salt and cinnamon. Add in the chia seeds, quinoa flakes, maple syrup, milk, and vanilla and stir until evenly combined.
- Spoon or use a plastic bag to place batter into a greased doughnut pan. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
- Let sit in the pan for about 10 minutes then invert onto a cooling rack.
- Combine all ingredients in a blender or food processor and blend until smooth, adding water or almond milk as needed to smooth out. Refrigerate when not using.
- This makes wayyy too much cashew cream for these doughnuts.. you can half it or just have some leftover for another treat!