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
Ingredients:
- 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
Directions:
Preheat oven to 325°, liberally spray a 6-Cavity Donut Pan
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.
~Sarah
Reblogged this on GypsyLaVeaux.
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?
Thanks!
Brigid
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. http://www.bobsredmill.com/our-story-on-gluten-free.html
Having said that, Bob’s does carry quinoa that can be ground up, that is GF certified 🙂 http://www.bobsredmill.com/organic-quinoa-grain.html?&cat=15
~Sarah
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.
~Sarah
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.
Ooh, dinner rolls? I’ll have to check those out if you posted them!
What a unique doughnut recipe!
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!