..or, a beautiful accident, like a
I thought I had everything together;
a new jar of coconut oil,
flour fresh out of the grinder,
..The accident? I was out of flax seeds!
- 1/2 cup brown rice flour
- 5 tbsp flax meal
- 5 tbsp cocoa
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup xylitol (or sugar) *part Stevia in the Raw, part xylitol
- 1/4 cup coconut oil
- 3/4 cup coconut kefir (or buttermilk) *almond milk & vinegar
- 1 tbsp vanilla (alcohol free, so adjust accordingly)
Mix everything together, pipe or pour into donut pan, bake about 14 minutes at 375 or until a toothpick comes out clean.
I don’t have a standard donut pan but I found these antique ones in my grandma’s kitchen & love ’em! You could also bake these in a mini muffin tin for donut holes.
So, what makes these chocolate crunch bar donuts?
Along with switching out half the brown rice flour for buckwheat,
I used 4 tbsp chia seeds in place of the ground flax, resulting in a donut reminiscent of a nestle crunch bar, with all the health benefits* of chia seeds 🙂
*One ounce has almost half the recommended daily intake(RDI) of fiber, 42%; as much Omega-6 in a single ounce as almost 1,000 ounces of salmon, as well as being rich in calcium(18%RDI), phosphorous(27%RDI) zinc(7%RDI) & magnesium(30%RDI.) source
Chia seeds make a great egg substitute and add tons of volume to oatmeal, green smoothies and ice cream since they can soak up so much liquid. Anytime I make cookies or homemade bars I throw some in, like in these Homemade Cherry Larabar Bites.
I’m counting down the days til sweet, fresh summer berries are ripe so I can make strawberry lemonade, raspberry lime & Strawberry Chia Jam ,
Until then, how awesome is this indoor chia garden??
Have you tried chia seeds? I hated them at first, having only tried them in a “pudding” with almond milk & cocoa.. Definitely a different story now though; I love ’em sprinkled on cereal and blended into smoothies.