Chia {loaded with protein} Donuts

Ingredients

3 ⁄4 cup 175 mL gluten-free oat flour

1 ⁄2 cup 125 mL chia seeds

1 1 ⁄2 teaspoons 7 mL baking powder

1 ⁄4 teaspoon 1 mL fine-grain sea salt or celtic salt

1 ⁄4 teaspoon 1 mL ground cinnamon

1 ⁄3 cup 75 mL pure maple syrup or other liquid sweetener

1 ⁄3 cup 75 mL non-dairy milk

1 teaspoon 5 mL pure vanilla extract

Directions

Preheat the oven to 300°F (150°C). Lightly grease a 6-cavity doughnut pan with oil (you don’t need to have a doughnut tin, muffin tins will work too). Set aside.

Mix the oat flour, chia seeds, baking powder, salt, and cinnamon in a large bowl. Then add your maple syrup, milk and vanilla.

The batter will be very runny, but this is totally okay (the chia will bind the ingredients when baking). Spoon the batter into the prepared doughnut pan , filling each cavity to the top.

Bake the doughnuts for 20 to 24 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.

Cool the doughnuts in the pan for about 10 minutes, and then carefully invert the pan onto a cooling rack. The doughnuts should pop right out—if they don’t, let them cool a bit more and gently run a butter knife along the edges of the wells to loosen them. Cool the doughnuts completely on the rack.

We used the Wild Friends Chocolate Coconut Peanut Butter spread for a topping. SO GOOOOOD!!!