Laura’s Kingston Kitchen [Chia Power Doughnuts]

kingstonkingstondwight!Knowing me as well as she does, Laura made breakfast our first order of business after I arrived in Kingston. Having taken a 6:30am train from the mess that is Union Station in Toronto, I was thrilled to get caffeinated and fed on the patio at Pan Chancho. pan chanchoI’ve been to Kingston several times, but it was my first time visiting since my friends had finished school at Queen’s and it was my first time seeing lovely nurse Laura in her ‘adult’ life– it might have also been the first time our visit didn’t involve dancing the night away at one of Kingston’s fine bars and spending the rest of our time recovering. We must be getting a little wiser.

There wasn’t a whole lot going on in town, so we picked a couple recipes from the Oh She Glows cookbook, headed out to do groceries and spent the afternoon catching up while cooking. It was so nice to just be in the kitchen chatting, accompanied by Laura’s adorable cat (named Dwight, as in Schrute Farms) and good music (or a new guilty pleasure by J. Lo). After a grey morning, Kingston gifted us with a perfect summer evening, so we took our feast down to the harbour for a picnic.picnicharbourpicnicWe made most of the next morning’s breakfast before heading out to see a movie (I think we were feeling pretty organized). After waking up around 6am with Dwight on my legs (turns out I’m a scaredy cat and was afraid to move him off me), I fell back asleep and woke up way later to see
that Laura had made these delicious chia doughnuts. I was pretty darn stoked because a) she owns a dougnut pan (now on my wishlist), b) the doughnuts were deliciously healthy (!), and c) I slept in til 11 and woke up to homemade doughnuts…you rock, Laura. laura's kitchendoughnuts
out-the-door chia power doughnuts adapted ever so slightly from the Oh She Glows Cookbook
Makes six doughnuts

3/4 cup gluten-free oat flour
1/2 cup chia seeds
1 1/2 tsp baking powder
1/4 tsp fine grain sea salt
1/4 tsp ground cinnamon
1/3 cup pure maple syrup or other liquid sweetener
1/3 cup non-dairy milk
2 tsp pure vanilla extract

1. Preheat the oven to 300F (150C). Lightly grease a 6-cavity doughnut pan with oil. Set aside.
2. In a large bowl, combine the oat flour, chia seeds, baking powder, salt, and cinnamon.
3.Add the maple syrup, milk, and vanilla and stil until combined. The batter will be very runny, but this is normal.
4.Spoon the batter into the prepared doughnut pan, filling each cavity to the top.
5.Bake doughnut for 22 to 26 minutes, until firm to the touch. A toothpick inserted into a doughnut should come out clean.
6.Cool the doughnuts in the pan for about 10 minutes, and then carefully invert the pan onto a cooling rack. Enjoy!dwight!


  1. I was excited to find your blog when I was searching for a Claudia Roden recipe; it’s really lovely and your photos are beautiful! -from a fellow Katy

    • Hi Katy! Thanks so much for the kind words:) I’m a big Claudia Roden fan — guess we have something else in common aside from our names. Looking forward to browsing through Dining with Dotoesvsky!

  2. I was hopeful when you said you adapted the recipe. My batter is never, ever runny. Is whole thing done in blender. I’m stumped. Made both ways.

    • Hi Kathleen, sorry to hear this one hasn’t been working out for you! I’ve never tried doing it with a blender.
      I will say that I’ve never found my batter to be as runny as the recipe had me thinking it would be — chia seeds expand to thicken it quite quickly.

      I did once let the batter sit a little too long before getting it from the bowl to the tin, and that made things tricky since the chia seeds had expended so much that my batter was more like a pudding. But, even when super thick, the batter still bakes well after spooning it in to the tin …I hope that reassures you a bit!

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