Of course, all those treats were packed full of refined wheat, egg, dairy and sugar, not to mention they were deep fried. While they were devoid of everything nutritionally, they did contain liberal lashings of happy memories and an addictive personality. It's almost impossible to stop at one, which means each 70-ish calorie bite adds up quickly!
I wanted to see if I could turn those sweet gems from my childhood over to the (slightly) healthier side - not just by baking the "TimBits" (baking any doughnut is de rigeur in my kitchen, since I'm terrified of hot oil), but by attempting a gluten free, eggless batter that also had a touch of protein, fibre, flavour and texture from the still-current darling of the nutrition world: quinoa.
Originally, I was hoping to use red quinoa in these "TimBits" (really glorified mini-muffins), but my local bulk store only had white in stock. No matter the colour, adding the pre-cooked quinoa definitely elevated these babies by giving them a lovely "nutty" flavour (which paired well with the camelina oil too) as well as the hint of texture I was going for. Knowing I'd be rolling them in a cinnamon sugar crust, I added some cinnamon to the batter, and while the recipe stayed sweet I eliminated refined sugar altogether with a combination of cup-for-cup stevia and coconut sugar on the inside and raw sugar on the outside. They are definitely still their addictive little selves, and wouldn't be out of place on any car ride (or in a Summer camper's lunch!).
Shared with Gluten Free Fridays
Quinoa Cinnamon-Sugar Doughnut Holes
Adapted from http://www.cookingquinoa.net/quinoa-cake-doughnuts
½ cup rice flour
½ cup sorghum flour
½ cup quinoa flour
3 tbsp potato starch
½ tsp guar gum
2 tsp baking powder
3 tbsp Homemade Egg Replacer
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 ¼ cups whole milk or soy milk
1 tbsp apple cider vinegar
1 tbsp camelina oil
⅓ cup coconut sugar
⅓ cup cup-for-cup stevia (I used Pyure)
1 cup cooked, cooled quinoa
⅓ cup coarse raw sugar
1 tbsp ground cinnamon
- Preheat the oven to 350F and grease mini muffin tins.
- Whisk together flours, starch, guar gum, baking powder, egg replacer, salt, cinnamon and nutmeg in a bowl.
- In a large bowl, whisk together milk, vinegar, oil, sugar and stevia.
- Add the flour mixture and stir well.
- Fold in the quinoa.
- Spoon into the tins and bake 7-8 minutes.
- Meanwhile, combine coarse sugar and cinnamon in a shallow pan.
- Turn baked muffins out immediately into the spiced sugar and toss to coat, then transfer to a rack and cool completely.
Total Fat: 1.1 g
Cholesterol: 1.2 mg
Sodium: 4.9 mg
Total Carbs: 11.5 g
Dietary Fiber: 0.7 g
Protein: 1.2 g