Servings: 36

Weight Watcher Smart Points: 1

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes


  • 2 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1 Tbsp. coconut butter + a little extra for greasing and topping
  • 3/4 c. coconut palm sugar
  • 1 c. cooked quinoa
  • 2 Tbsp. corn starch
  • 1 c. non-dairy milk + 1 Tbsp. lemon juice
  • 2 eggs
  • 3/4 c. + 2 Tbsp. gluten-free flour
  • 1/4 tsp. nutmeg
  • 1/2 c. quinoa flour
  • 1 tsp. sea salt
  • 1 tsp vanilla


  1. Cook quinoa
  2. In a medium pot, add 1/2 c
  3. of quinoa and 1 c
  4. of water and bring to a boil
  5. When the pot begins to boil, decrease the heat to a simmer
  6. Stir every 5 minutes until all of the water has evaporated and the quinoa is fluffy.Preheat the oven to 350º and grease a mini donut pan with coconut butter or nonstick spray
  7. In a large bowl, combine flours, corn starch, baking powder, salt, coconut palm sugar, and cinnamon
  8. Use a fork to whisk everything together.In a small bowl, combine milk and lemon juice and set aside for 5 minutes.Add milk/lemon juice mixture, coconut butter, eggs, quinoa, and vanilla to a food processor and blend until well-combined.Add wet mixture to the bowl of dry ingredients and mix thoroughly
  9. To fill the donut forms, fill a Ziplock bag with the batter and snip the corner of the bag
  10. Then squeeze it into the forms, filling 2/3 of the way full. Bake the donuts for 8-10 minutes
  11. If desired, lightly coat donuts with coconut butter and dip them into the coconut sugar for added crunch and sweetness.

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