For Day 2 of BM #15, Q for Quinoa Cake Donuts it is! I had bookmarked this recipe a while back but never got around baking them. But when I was listing out the recipes with each of the alphabet, I realized I could make use of Q and I am glad I baked these as my older one instantly fell for them.
The original recipe mentions the use of a donut pan which I didn't have so I tweaked it to make a sticky dough so I could shape them as donuts.
Also I wanted to do a glaze on these donuts but my kids were in a hurry to consume them as is, so I quickly put some syrup and served them. So feel free to add a glaze, roll them in cinnamon sugar or just in powdered sugar. The options are your preference.
Inspired from here.
Dry Ingredients -
All Purpose Flour / Maida 1/2 cup
Quinoa Flour 1/4 cup
Cornstarch 1 Tbsp
Baking Powder 1 tsp
Salt 1/4 tsp
Cinnamon 1/4 tsp
Wet Ingredients -
Sugar 2/3 cup (I used Brown Sugar)
Oil 2 Tbsp
Quinoa Cooked 1/2 cup
Soy Milk 1/4 cup
Apple Cider Vinegar 1/2 Tbsp
For the Sugar syrup -
3 Tbsp of brown sugar boiled in 1 Tbsp of water to result in a sticky syrup.
Note - I washed, dried , roasted and ground the quinoa to a fine powder and used it as quinoa flour.
Method Of Preparation -
Preheat the oven to 350 F.
Sift all the dry ingredients into a mixing bowl.
Whip up all the wet ingredients in a blender until the mixture is creamy and well blended.
Pour the wet mixture gradually into the flour and mix until a sticky dough results. Oiling your fingers help a lot in tackling the dough.
Pinch out lime sized dough and shape them as donuts (or medhu vada) and arrange in a parchment lined baking sheet.
Bake them for about 20-22 min or until a tester comes comes clean.
Upon cooling pour the sugar syrup, glaze or whatever topping is your preference.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Preparation Time 35 min + Baking Time 22 min
Makes 10 medium sized donuts