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.