Linseed or flaxseed is something that I usually find at the supermarket but have rarely used in cooking until recently. It’s a shame, because it’s a great source of good fatty acids and fibre, and is also the preferred fibre supplement for those who suffer from IBS and are prone to bloating.
In light of that, I may have accidentally created the ultimate bloat-free donut! Free from dairy, refined sugar and gluten!
Ingredients (makes 6 large)
- 1/2 cup quinoa flakes
- 1/2 cup linseed meal (also known as flaxseed meal)
- 1/2 cup teff grain
- 250g punnet strawberries
- 1 cup almond milk (or you can use regular milk)
- 2 eggs (or egg substitute)
- 2 tablespoons of melted olive oil Nuttalex (or just use olive oil)
- 1/4 cup vanilla pea protein powder (entirely optional and just to add a bit more protein, but if you do add it, add another 1/4 cup almond milk)
- 1/2 tsp baking powder
- 1/4 cup maple syrup (or your choice of sweetener e.g. rice malt syrup, Stevia)
- Preheat the oven to 200*C. Grease a donut or bundt tray with your choice of oil or butter (or alternatively, NoDo Donuts make a great silicon mould!).
- Mix the quinoa flakes, linseed meal, teff grain, baking powder +/- protein powder until well combined.
- Add the almond milk, eggs, melted Nuttalex and maple syrup and mix well.
- Chop the strawberries into small chunks and add to the mixture, leaving some aside.
- Pour the batter into the tray, top with the rest of the strawberries and bake until they spring back when touched (about 15-20 minutes). Eat warm with your favourite natural peanut butter!