GF GIRL NEXT DOOR: Quinoa and Almond Flour Blueberry Donuts

People say to me all the time “I’ve been thinking about going gluten free, but I’m not sure where to start.”

Well, when you first start eating gluten free, you will hear the word “no” a lot–No I can’t eat that, or no that’s not gluten free.

To some, this may be disappointing and tempt you to resort back to your old habits.

The biggest piece of advice I can give you is to learn a different way of making your favorite dishes. When I was dealing with this problem in the beginning, I never took no for an answer. I still wanted to be able to make gluten free dishes and desserts that were delicious. This is when I started experimenting with different types of flours. I have worked  with almond flour,  coconut flour, brown rice flour, and now quinoa flour. Most of my recipes use a combination of either almond or coconut flour, mixed with either brown rice or quinoa flour.

Like most of my recipes, this one is very low in sugar. You’ll notice that I only really bake with honey and maybe some organic coconut or maple sugar. I do give you the option in this recipe to add a little more sweetness, but it’s totally up to you!

Organic Quinoa Flour (pronounced keen-wa) is one of the most nutritious grain flour available. Quinoa was a staple food for the South American Indians living in the high altitudes of the Andes Mountains and was recognized for its superior nutritional qualities. It was dubbed “mother of all grains” by the Incas and had spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa. Widespread exposure to the grain has led the rest of the world to come up with a number of quinoa-derived products, including cereal and flour. This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids. 

Quinoa and Almond Flour Blueberry Donuts – 6 donuts 

  • 2 tablespoons of melted ghee (or regular butter, but ghee is healthier)
  • 1/3 cup honey
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup quinoa flour 
  • 1.5 cups almond flour
  • 1/2 teaspoon baking soda
  • 1 cup slightly mashed fresh blueberries
  • Optional: 2 tablespoons of organic cane sugar (or you favorite type of sugar)
  • Coconut oil spray

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Pre-heat your oven to 350 degrees.

Combine your wet ingredients: ghee, honey, eggs, vanilla extract.

Combine your dry ingredients: quinoa flour, almond flour, baking soda, and additional sugar if preferred.

Lastly, slightly mash up your fresh blueberries with a fork. You don’t want to mash them into mush, but you want the natural juices and sweetness to come out a little in the mixture. Add them to the mixture.

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Spray your donut pan with coconut oil or olive oil. Fill your pipping bag with your mixture and pip into pan.

Bake in the oven for 11-12 minutes.

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Look at those BURSTING blueberries. 

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Discourse: A friendly gal at Bob’s Red Mill sent me the quinoa flour to test out. 

ABOUT THE AUTHOR: DELIA MOONEY-1

I am the Editor and Founder of the lifestyle and food blog “Hey, What’s the Dealio?” My blog is all about my love of food, working out, living a healthy life, spending time with family and friends, and getting the most out of every day. It’s about celebrating old family traditions and creating new ones that I can pass on. It’s about mixing the simple with the complicated and the savory with the sweet. In Fall 2013, I was diagnosed with celiac disease, so my blog includes a variety of gluten free and paleo recipes. I’m here to prove that gluten free and healthy recipes don’t have to be taste free. This blog is about me trying and creating recipes I love for the people I love. I associate family and friends with food and I associate food with happiness.

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