Ladies and Gentleman!
May I now introduce to you, star of the show, the little nutritional powerhouse…
Chia seeds pack not only 11 grams of fibre per two tablespoons along with 9g of healthy plant based omega 3 fatty acids BUT they also supply antioxidants to fight the production of free radicals, lower LDL cholesterol levels while raising good HDL cholesterol and can even improve diabetes, bone health and exercise performance!
There is no excuse as to why you shouldn’t incorporate these tiny little things into your diet, and no reason why you shouldn’t have them for breakfast!
Hence why I came up with these…
Now I have never been much of a doughnut person. Which is a disgrace (I mean, i’m also italian and I hate almost every pasta dish! What a disappointing child I am.) because I am Canadian and almost every Canadian lives at Tim Hortons…
But not me! Why go for a processed piece of junk when you can nourish your body with something that tastes equally as good and is 1000000000000000000000000000x (is that even a number?) better for your health?
Mmm hmm. That’s what I thought.
Drop the Special k, Frosted flakes, Pop tarts and have a vegan doughnut. Sugar crashes, headaches and dizziness not included. 😉
Makes 6 doughnuts
gluten free, refined sugar free, vegan
-3/4 cup gluten free oat flour
-1/2 cup of chia seeds
-1 1/2 tsp. aluminium-free baking powder
-1/4 tsp. cinnamon (optional add a pinch of nutmeg and allspice)
-1/3 cup agave nectar (or coconut syrup, pure maple syrup etc.)
-1/3 cup almond milk
-1 tsp. pure vanilla extract
Preheat oven to 300 degrees F. Lightly grease a doughnut pan (or mini muffin tins. I used a 6-funnel cake pan and they turned out great!) In a bowl combine the flour, chia seeds, baking powder and spices. Add the liquid sweetener, milk and vanilla extract. Spoon the batter into the prepared doughnut pan and bake for 20-25 minutes. You’ll know they’re ready if you insert a toothpick and it comes out clean. Let cool for 10 minutes and pop out of the pan.
Go get your chia on!