Remember way back in October when I participated in Wisconsin Whisk‘s first ever recipe swap?! I met Sarah from Food, Fun & Life in Waukesha. I explored her blog for weeks then whipped up her fantastic recipe for Butternut Squash Soup.
Well we’re doing it again and this month, I was lucky enough to be introduced to Tara of Yummy Sprout: a gal after my own heart. This mother of two beautiful girls certainly knows how to keep her life full. She is not only a food blogger and mother. She also writes for the Madison Moms blog, teaches kid-friendly cooking classes at Whole Foods, is a pro at making baby food, and is taking a new journey into catering. She is all about healthy eating that is family friendly and I just love her whole concept.
When I finally get down to making many babies, I’m keeping this blog nearby for mommy inspiration! Tara keeps a gluten-free, dairy-free, soy-free diet, but her recipes aren’t dull. These recipes are packed with super foods, but still easy to make and just downright fun!
Now onto her recipe that inspired me! I swear it started out very healthy. Then I ruined it a bit with a super sweet icing. (Sorry Tara! I was having a sugar necessitated moment). This recipe (even with my modifications) is gluten-free and vegan, the perfect guilt-free treat that can work in almost any household or at any party!
Out of the hundreds and hundreds of tasty looking recipes, I decided to make her Oatmeal Chia Donuts for one main reason: I’ve always been extremely intimidated by chia seeds. I didn’t know where to find them. I didn’t know how to use them. I didn’t know if I’d break my teeth trying to bite into something that contained them. But then Tara was kind enough to give me the perfect gateway recipe. Donuts! Who can’t get on board with a donut recipe? (Plus now I have a bunch of chia seeds left to use up and I know just the blog to inspire me!)
I followed Tara’s perfect recipe to a tee, only swapping out the nutmeg for ground cardamom because I cannot get enough ground cardamom in my life lately. I ate one doughnut straight from the pan (it was perfect) and would certainly recommend using Yummy Sprout’s recipe exactly as it stands. The delicate textured donuts are soft and moist. However, if you are a sugar fiend like me and feel like you need to add a little bit of unhealthiness to these lovely donuts, feel free to follow my lead and add the coconut milk glaze (and sprinkles!).
Lots of love,
VEGAN CHIA SEED DONUTS
Adapted from Yummy Sprout
Takes 30 minutes without glaze, 1 hour with glaze
Makes 6 baked donuts
1/2 cup pure maple syrup
1/3 cup coconut milk
2 teaspoons pumpkin puree
1 teaspoon vanilla extract
3/4 cup oat flour
1/2 cup chia seeds
1-1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Preheat oven to 325 degrees.
Grease pan with coconut oil (or butter if not vegan).
In a medium bowl (preferably with a spout), combine maple syrup, coconut milk, pumpkin puree and vanilla. Whisk until smooth. Add oat flour, chia seeds, baking powder and spices to the bowl and stir until just combined. If you don’t have a bowl with a spout, place mixture in a measuring cup with a spout. Slowly pour mixture into donut tin until 2/3 full. Bake for 20 minutes until firm. Let cool for at least 10 minutes before removing from pan.
Coconut Milk Glaze:
1/4 cup + 1 tablespoon coconut milk
1/4 teaspoon ground cardamom
1-3/4 cups powdered sugar
1/2 teaspoon light corn syrup
1/4 teaspoon vanilla extract
In a small saucepan, simmer coconut milk and cardamom together for 5 minutes. Let mixture cool slightly, then pour into a bowl. Add sugar, corn syrup, vanilla and salt and whisk until smooth.
Place cooling rack on a wax paper lined baking sheet. Place donuts on cooling rack. Pour glaze slowly over cooled donuts reserving about half the mixture. Wait five minutes and then slowly pour the remaining glaze evenly over donuts. Decorate as desired.