Thank you for the big warm response on the Back to School: Lunch Box Ideas! That got me thinking of the first obstacle of the day – breakfast! The kids are often not hungry right away, still half asleep, and parents are trying to get anything into them before they leave. The school day is long and draining for our little masterminds. I think smoothies are so efficient in getting in the nutrition that parents want and in an easy to slurp down form that kids appreciate.
But let’s be honest. Doughnuts win. I love this recipe by Angela Liddon of the Oh She Glows Cookbook. I did make up my own lemony glaze rather than the coconut whipped topping. I felt it would last better and require less work.
They look like a treat and taste like a lemon poppyseed muffin. However, they are gluten-free, dairy-free, and oil-free!
In addition each one contains:
- 190 calories
- 7 g of plant based fat
- 30 g carbohydrates (including 9 g natural unrefined sugar and 8 g of fiber)
- 7 g of protein
Yes, I invested in a donut pan. You can get one for around $10. I thought it would be fun to have around and this recipe has sealed the deal on using it repeatedly!
It can be tedious to pour your batter in a ring shape so I filled each one up quickly and wiped the excess off the raised middle.
Soft to bite into but sturdy enough to hold up to a dunk in milk as well as to spreading on nut butters!
The Microplane is one of my favorite tools ever. You don’t think you need one until you have one. Then there is no going back. But be careful. They come in different widths meant for different foods. I have hurt myself badly grating ginger on the narrower one meant for spices like fresh nutmeg rather than the flatter style which is better for zesting and grating.
The glaze gets absorbed to a degree but lends a needed moisture. The bright flecks of lemon zest are pretty.
I flipped over the donuts and drizzled on the lemony glaze right over the baking pan.
They are delicious alongside some fresh fruit. Speaking of which, check out my scones 🙂
The Oh She Glows Cookbook “out-the-door chia power doughnuts” By Angela Liddon
GF, DF, NF
Makes 6 doughnuts
3/4 cup oat flour (You can buy it OR whiz around some rolled oats in your blender until it looks like flour)
1/2 cup chia seeds (Best price: Costco, Trader Joe’s, or my store)
1 1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/3 cup maple syrup
1/3 cup non-dairy milk (I used unsweetened vanilla almond milk.)
1 tsp vanilla extract
Preheat oven to 300 degrees and lightly grease (I used coconut oil) doughnut pan.
I mixed my dry ingredients together in one bowl and my wet in another.
Then I combined those lightly just until everything was moistened.
A runny batter is normal.
Fill each doughnut cavity to the top.
Bake for 25 minutes then cool in pan for 10 minutes.
I inverted each donut gently with a butter knife.
GF, GRF, DF, NF
3-4 tbsp powdered sugar
1/2-1 tsp lemon zest
1 tsp water, more if needed
Combine the above ingredients and mix with a whisk. Taking a fork or spoon, lightly drizzle over doughnuts.