One of my personal heroes is Arianna Huffington. I first became acquainted with her when I began listening to a show on public radio entitled, “Left, Right, and Center”. This was many years ago. I loved both Arianna’s intelligence and her humor. I sought out her books and even went to a talk she gave and got her autograph. Like I said, I’m a big fan!
Recently I was lucky to hear her speak again at my school’s conference in New York and she was amazing. Hysterically funny, (truly!) honest and insightful, she spoke on a subject close to my heart: wellness and how important a factor it is in living a truly successful life. All of this can be found in her new book entitled, Thrive, which I highly recommend. (I love that word. I really do. However I really wish I didn’t hear Allison Janney saying it every time I read it or hear it. Damn you, Kaiser Permanente!)
No those aren’t bagels. Those are doughnuts you see in the picture above. However, you must have already guessed that these are NOT your every day, normal, deep-fried, full of sugar, possibly-the-worst-thing-you-can-eat, doughnuts. These are, yes I’m going to say it, GOOD FOR YOU!! And they taste yummy. I got the recipe from an amazing cookbook I just bought entitled, The Oh She Glows Cookbook. I highly recommend both the cookbook and the blog site, ohsheglows.com.
The doughnuts are made using chia seeds which are one of my favorite “superfoods” on the market and well-deserving of that title. And yes, they are these ch-ch-ch-chia seeds. C’mon. Admit it! You totally just sang that in your head when you read the word, “chia”. In addition to being a pet, chia seeds are a great source of Omega-3 fatty acids, fiber, and protein. Because of chia seeds ability to slow down digestion, they are a powerful stabilizer for your blood sugar. An easy way to incorporate them into your diet is to sprinkle them over your morning oatmeal or yogurt. Or – make doughnuts!
Out-the-Door Chia Power Doughnuts
3/4 cup gluten-free oat flour
1/2 cup chia seeds
1 1/2 teaspoons fine-grain sea salt
1/4 teaspoon ground cinnamon
1/3 cup pure maple syrup or other liquid sweetener
1/3 cup non-dairy milk (I used almond milk)
1 teaspoon pure vanilla extract
Coconut Lemon Whipped Cream, for serving
1. Preheat the oven to 300 F. Lightly grease a 6-cavity doughnut pan with oil. Set aside.
2. In a large bowl, combine the oat flour, chia seeds, baking powder, salt, and cinnamon.
3. Add the maple syrup, milk, and vanilla and stir until combined. The batter will be very runny, but this is normal.
4. Spoon the batter into the prepared doughnut pan, filling each cavity to the top.
5. Bake the doughnuts for 22 to 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 then carefully invert the pan onto a cooling rack. The doughnuts should pop right out. Cool them completely on the rack.
7. Drizzle Coconut-Lemon Whipped cream over the top and enjoy.
Coconut-Lemon Whipped Cream
1 14 oz. can of full-fat coconut milk
1 tablespoon fresh lemon juice
2 tablespoons of liquid sweetener
1. Chill the container of coconut milk in the refrigerator overnight or at least 9 to 10 hours.
2. One hour before preparing the whipped cream, chill a bowl in the freezer.
3. Scoop the chilled coconut milk into the bowl.
4. Using an electric hand mixer, beat the cream until fluffy and smooth. Add the lemon juice and sweetener and beat gently just to combine.
5. 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 to 2 weeks.