These little heavenly morsels were created for two reasons.
The first being that I was ever so kindly given a bag of Salba Chocolate Chia Seeds
a while back to see if I could come up with a recipe to incorporate them into
(thanks Deb!) They have been sitting staring at me for way too long, awaiting a
burst of inspiration for a new recipe.
On to reason number two… We have been house
hunting as of late, and our wonderful agent-who-is-also-my-sister-in-law has
been driving us around kingdom-come for a number of weeks. We were embarking on
another road trip and I wanted to surprise her with some tasty treats for the
drive. (She is celiac, so cooking for her, with all of my own dietary issues,
is a proverbial piece of cake!) So on went my thinking cap. My brain jumped to
donuts pretty quick, and these lovely little chocolate coated chia seeds were
screaming at me to use them. I also had some beautiful organic cara-cara
oranges, for further inspiration. Chocolate and orange is such a classic combination
that is so well represented in these lovely little morsels, I was absolutely thrilled
with the results! The texture is not unlike a poppyseed muffin or loaf, with a
delightful bit of crunch, and the mix of flavours conjures
a little happy dance
in your mouth! So, to Deb and Jo, a
labour of love, and a brand new recipe! This is also my first post using pictures taken with my son Mac's amazing camera..I am totally enamored with it..(so much that he had to buy me my own memory card so I quit filling up his...)
Orange Chocolate Chia Donuts
½ cup tapioca starch
½ cup coconut flour
1 tsp baking soda
¼ tsp salt
3 eggs
Zest from 1 orange (make sure its organic!)
Juice from one orange (3-4 tbsp approx)
¼ cup melted coconut oil (***see end of post for handy tips to melt your oil!)
¼ cup honey
¼ cup kefir, yogurt or non dairy alternative
______
¼ cup chocolate chia seeds (Salba brand)
Preheat oven to 350F
Grease the donut pan with coconut oil or butter and set aside.
 |
| I love my silicone baster for greasing pans!! |
Measure all ingredients except chia seeds into a large
mixing bowl and mix with an immersion blender until well blended. If you measure your coconut oil first, and then use the same scoop for your honey, it will slide right out of the cup, no scraping required!!
 |
| Handy dandy kitchen rasp is awesome for zesting citrus fruits! be sure to zest first, and then cut and juice your orange ! |
Ensure no lumps are left.
Stir in the chocolate chia seeds and let stand for 5 minutes
to thicken up.
Scoop batter into a zip top bag, squeeze out the air, zip, and cut off
one bottom corner of the bag (alternatively use a piping bag with no tip),
 |
| fold the edge of your zip bag down when filling to keep it clean! |
and
squeeze evenly into pre-greased donut pan.
Bake in preheated oven for approx 10-12 minutes or until
cooked thru.
Tip out onto wire cooling rack to cool completely before
enjoying!
Store at room temp in an airtight container for 2-3 days.
Alternatively freeze for later enjoyment!
***How to melt your coconut oil with ease!!
I keep my coconut oil in a mason jar, and melt it one of two ways:
 |
| 1. in-front of the vent on my gas stove-top |
 |
| 2. immerse jar in your hottest tap water until melted enough to pour out your measurement! |
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