Quinoa Cinnamon-Sugar Doughnut Holes

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 60.0
  • Total Fat: 1.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 4.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.2 g

View full nutritional breakdown of Quinoa Cinnamon-Sugar Doughnut Holes calories by ingredient


Introduction

Cooked quinoa adds a lovely nuttiness and a hint of texture to these baked "TimBits", which get a toss in cinnamon sugar right out of the oven! Adapted from http://www.cookingquinoa.net/quinoa-cake-d
oughnuts Cooked quinoa adds a lovely nuttiness and a hint of texture to these baked "TimBits", which get a toss in cinnamon sugar right out of the oven! Adapted from http://www.cookingquinoa.net/quinoa-cake-d
oughnuts
Number of Servings: 30

Ingredients

    ½ cup rice flour
    ½ cup sorghum flour
    ½ cup quinoa flour
    3 tbsp potato starch
    ½ tsp guar gum
    2 tsp baking powder
    3 tbsp homemade egg replacer powder
    ½ tsp salt
    ½ tsp cinnamon
    ¼ tsp nutmeg
    1 ¼ cups whole milk
    1 tbsp apple cider vinegar
    1 tbsp camelina oil
    ⅓ cup coconut palm sugar
    ⅓ cup Pure Via cup-for-cup stevia
    1 cup cooked, cooled quinoa
    ⅓ cup coarse raw sugar
    1 tbsp ground cinnamon

Directions

Preheat the oven to 350F and grease mini muffin tins.
Whisk together flours, starch, guar gum, baking powder, salt, cinnamon and nutmeg in a bowl.
In a large bowl, whisk together milk, vinegar, oil, sugar and stevia.
Add the flour mixture and stir well.
Fold in the quinoa.
Spoon into the tins and bake 7-8 minutes.
Meanwhile, combine coarse sugar and cinnamon in a shallow pan.
Turn baked muffins out immediately into the spiced sugar and toss to coat, then transfer to a rack and cool completely.

Serving Size: Makes 30