Chia Doughnuts//Coconut Whipped Cream

A lovely alternative to a breakfast muffin or a guilt-free way to satisfy a sweet tooth for dessert!

Chia doughnuts

¾ cup oat flour (I grind up steel cut oats- nutritious & gluten-free)

½ cup chia seeds

1 ½ tsp baking powder

¼ tsp sea salt

¼ tsp cinnamon

1/3 cup pure maple syrup or other liquid sweetener (I often use raw honey or pureed dates)

1/3 cup non-dairy milk (to keep it vegan, otherwise use whatever you’d like)

1 tsp vanilla extract

Coconut Whipped Cream

1 can of coconut milk (full fat)

2 tbsp sweetener of choice

Chill the can of coconut milk in the fridge overnight (or for at least 9-10 hours). About 1 hour before making the whipped cream, chill a bowl in the freezer. Flip the chilled can upside down and open it. Pour off the coconut water (you can reserve it for smoothies if you’d like). Scoop the solid coconut cream into the chilled bowl. Using a hand mixer, beat the cream until fluffy and smooth.

For regular Coconut Whipped Cream: Add the sweetener (maple syrup, agave nectar, or coconut sugar) and vanilla bean seeds (from one bean) or ½ tsp vanilla, and beat gently just to combine.

For Coconut-Lemon Whipped Cream (recommended for doughnuts): add 1 tbsp fresh lemon juice instead of vanilla, along with the sweetener.

For Chocolate Fudge Whipped Cream: add 3-4 tbsp sifted cocoa powder, ¼ tsp vanilla extract, and a pinch of salt, along with the sweetener.

Cover the bowl and return the whipped cream to the fridge until ready to use. It will firm when chilled and soften at room temperature. The whipped cream will keep in a sealed container in the refrigerator for 1-2 weeks.

Chia doughnuts (makes 6):

1. Preheat oven to 300F/150C. Lightly grease a 6-cavity doughnut pan with oil (as I am not a regular doughnut baker I don’t have this pan and used a regular muffin tin lined with muffin papers).

2. In a large bowl, combine the oat flour, chia seeds, baking powder, salt, and cinnamon.

3. Add the maple syrup/honey/date puree, milk, and vanilla and stir until combined. The batter will be very runny, but this is normal.

4. Spoon the batter into the prepared pan, filling each cavity to the top.

5. Bake the doughnuts for 22-26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.

6. Cool the doughnuts in the pan for about 10 minutes, and the 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.

7. Drizzle Coconut-Lemon Whipped Cream over the top and enjoy. You can also use the whipped cream as a dip if you prefer a travel-friendly version.

Enjoy :)

#recipes #snacks #sweetstuff #chiaseeds #coconut #vegan #glutenfree #lactosefree #sweettotreat