Sunflower & Peach Jam Quinoa Donuts


I was excited to have an idea for a treat that Alistaire could enjoy: gluten-free, nut and peanut free, egg free – well you know the spiel. Quinoa flour is one I work with only here and there, it has a pretty strong flavor so I usually avoid it when baking, unless it is a small amount. With the level of sugar, I figured the taste wouldn’t be too prominent. I was right on that. And guess who really liked them? Well, one would be Alistaire….the other was a certain older brother in a blue shirt. Turns out…..


I didn’t leave them far back enough on the counter. And someone ate nearly THREE of the six donuts. Oh well, at least someone appreciated them. As in a 3½ year older. At least baby got one to himself.


I do add a disclaimer: if you are not used to baking with quinoa, it has a very dominant smell while baking. Very earthy. I find it dissipates as it cools. But these donuts will not be light or fluffy. They are whole-grain (well, actually whole-seed) and are rich with the sunflower butter. I found the texture pleasing, xantham gum might be a good addition to lighten the batter when baking (and firming it up to be more cake-like).

Sunflower & Peach Jam Quinoa Donuts


  • ¾ cup Quinoa Flour
  • ½ cup granulated sugar
  • 1½ tsp ground cinnamon
  • ½ tsp baking powder
  • Pinch fine sea salt
  • ¼ cup SunButter Natural
  • 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • ½ cup unsweetened rice milk
  • 1½ tsp pure vanilla extract
  • 3 Tbsp peach jam


Preheat oven to 325°, liberally spray a 6-Cavity Donut Pan. Whisk flaxseed meal and water together, let rest for 5 to 10 minutes, beat until thick. Divide jam between the cups, spreading evenly around, about 1½ teaspoons each.

Whisk the quinoa flour through sea salt together in a medium bowl.

In a large mixing bowl, whisk Sunbutter and flax mixture till smooth, whisk in remaining wet ingredients through vanilla, until smooth. Add to dry ingredients, stir until mixed. Scrape batter into a new gallon zip top bag, seal out air while zipping closed. Cut off a corner of bag, pipe equally on top of the jam.

Bake for about 20 minutes, until golden. Let rest on a cooling rack for a few minutes, flip over and remove pan. Let cool before enjoying.

Best eaten day of baking.

Makes 6 donuts.


 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg


  1. Reblogged this on GypsyLaVeaux.

  2. Brigid Bronik says:

    These look great! My son has similar food allergies as well. How do you deal with the cross contamination issue of Bob’s products? Is it not an issue for y’all?

    • Brigid,
      Thankfully we don’t have to be 100% safe (OMG I am so glad we don’t!!) when it comes to CO with gluten (the peanuts and nuts are though something I have to be very careful with). Overall, if it is a GF item from Bob’s and carries the GF label, I trust their company.
      Having said that, Bob’s does carry quinoa that can be ground up, that is GF certified :-)

      • I am so glad that work for you! Such a relief when you find good, healthy products that are safe for your family. The quinoa flour from Bob’s that I bought states that it is made in a facility that also processes/uses tree nuts. I never know if that slight chance will cause a reaction in my son or not. I love their products, too, but since they make nut flours as well I am hesitant to use them.

        • That is such a hard decision to make – I know that helpless feeling only too well :-( For myself, I do feel OK using their items – I have been to the mill (Bob is really a nice guy!) so overall, I think they are stellar in clean lines. But I do know I could risk a reaction at some point.

  3. What a creative recipe Sarah! Love it. I make some yummy dinner rolls with quinoa flour but haven’t used it in dessert yet because yes, it’s a strong taste. I can handle it with a combo of other flours I’m sure.

  4. What a unique doughnut recipe!

  5. I omitted the jam so that I could freeze these, added 2 tablespoons of starch and 1/4 tsp of xanthan gum. They were perfect! Texture was great, flavor was delicious. Thank you for sharing your recipe!

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