¼ cup almond butter
½ tsp baking powder;
½ cup skim milk
½ cup sweetener (can use honey)
Pinch of salt
½ tbsp vanilla
2 tbsp raspberry jam
- Preheat oven to 325°.
- Combine egg, skim milk, sweetener, almond butter and vanilla in a large bowl. In a separate bowl, mix quinoa flour, baking powder and salt then add to wet ingredients in large bowl to create the batter.
- Mist a 6 count donut pan with cooking spray and layer the bottom of doughnut mold pan with jam. Then top with the batter, poured evenly across each mold.
- Bake for about 20 minutes until golden brown and an inserted toothpick comes out clean. Remove from pan when done and let cool.