SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 81.8
  • Total Fat: 1.3 g
  • Cholesterol: 17.6 mg
  • Sodium: 158.8 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.2 g

View full nutritional breakdown of quinoa cake doughnuts calories by ingredient
Report Inappropriate Recipe

quinoa cake doughnuts

Submitted by: MMW1983

Introduction

http://www.cookingquinoa.net/quinoa-cake-d
oughnuts

http://www.cookingquinoa.net/quinoa-cake-d
oughnuts


Number of Servings: 24

Ingredients

    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
    cup coconut palm sugar (or sugar of choice)
    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

Tips

I am only putting this here to track it and it was awesome so I wanted to share!


Directions

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.
Sift.
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

Serving Size: makes 24 mini donuts

Number of Servings: 24

Recipe submitted by SparkPeople user MMW1983.






Great Stories from around the Web


Rate This Recipe