These aren't your traditional, pillowy doughnuts, thanks to the buckwheat flour. They're dense, which is what you need for a breakfast that'll fuel you when you're on the go. Don't just stop at eating them plain — these are fantastic as a breakfast sandwich with peanut butter, banana, and dried fruit! If you want them poofy, replace the buckwheat flour with some all-purpose gluten-free flour and add another teaspoon of baking powder and non-dairy milk to the desired consistency.

Buckwheat Breakfast Doughnuts [Vegan, Gluten-Free]

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Serves

6

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Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 2 tablespoons flaxseed powder
  • 1/2 cup sweetener/sugar of choice
  • 3/4 cup non-dairy milk
  • 1/2 cup peach purée
  • 2 teaspoons cardamom
  • 2 teaspoons ginger
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
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Preparation

  1. Preheat oven to 350°F and spray a doughnut pan.
  2. Mix your dry ingredients, then add the wet and stir until just combined.
  3. Spoon into the doughnut pan and smooth out with the back of a wet spoon.
  4. Bake for 12-15 minutes until slightly crisp.
  5. Let it cool somewhat and then transfer to a cooling rack until the bottoms are dry. Store in the refrigerator.
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