Recipe:

1 Cup Bob’s Red Mill Organic Quinoa Flour

1 1/4 tsp ground cinnamon

1 tsp baking powder

1/4 tsp fine sea salt

1/8 tsp gound nutmeg

2/3 cup Organic Coconut Sugar

2 eggs or 2 Tbsp Egg Replacer

1/4 cup Buttermilk or vegan buttermilk

3 Tbsp unsalted butter or vegan butter, melted or vegetable oil

Instructions:

1. In a medium bowl, whist together flour, 1 tsp of cinnamon, baking powder, salt and nutmeg.
2. In a small bowl, whisk together 1/2 cup of the sugar, eggs, buttermilk and butter, until well combined.
3. Add the egg mixture to the flour mixture and stir until just combined.
4. Divide half the batter equally among prepared doughnut forms (they should be about half full).
5. Bake in preheated oven for 0 to 12 minutes or until doughnuts are golden brown and spring back when lightly touched. Let cool in pan on a wire rack for 2 minutes, then transfer to the rack. Repeat with the remaining batter.
6. In a shallow dish, combine the remaining sugar and the remaining cinnamon. Sprinkle over both sides of warm doughnuts. Let cool completely.

Tips:

For a vegan version of the recipe, replace the buttermilk in the recipe with our vegan buttermilk recipe and the 2 large eggs with Bob’s Red Mill GF Egg Replacer. You can follow the instructions on the egg replacer packet in order to use it as a substitute for the recipe.

If you don’t own a doughnut pan, you can cook the batter in a regular or mini muffin pan. Bake for around 10-12 minutes until a toothpick inserted in the center comes out clean.