Lentil and Oat Donuts
These gluten-free lentil and oat donuts are the perfect protein option as the main entrée for your meal! Soft on the inside and crispy on the outside, they're savory and lightly seasoned, and baked in a fun donut shape for a fun and fresh take.
Ingredients
- 1 15oz can of lentils
- 2 cups rolled oats
- 3/4 cup walnuts
- 1/4 cup buckwheat flour
- 2 flax eggs
- 2 tbsp olive oil
- 1/2 onion, diced into thick wedges
- 3 cloves of garlic
- 1 cup fresh parsley leaves
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp cumin
- 1/4 tsp dried mint
- 1/4 tsp turmeric
- salt and pepper, to taste
Instructions
- Preheat the oven to 375.
- Prepare the flax eggs and set aside.
- In a food processor, add the rolled oats and walnuts. Pulse to a coarse (NOT FINE) texture.
- Drain and thoroughly rinse the canned lentils. Strain well.
- Add the lentils to the oats and walnuts. Also add the flax eggs, onion, garlic, buckwheat flour, olive oil and all the spices and herbs. Pulse the mixture until you get a thick batter. It should be not be perfectly smooth and it should not be overly chunky. It also shouldn't be too "sticky".
- Spoon or pipe the batter into a greased donut pan.
- Bake for 20-25 minutes or until golden brown and a solid crust.
- Flip the donut mold onto a cooling rack and allow the donuts to cool 5 minutes so they can hold their shape.
Notes
To create a flax egg, mix 1 tbsp of ground flax meal with 2 tbsp water. Mix and set aside, about 5-10 minutes. It will gel and thicken.
If using dried lentils instead of canned, soak your lentils overnight. Then, prior to making this recipe, completely boil the lentils until fully cooked. Drain and strain thoroughly. If using dried lentils, you may need to play around with the liquid to flour ratio which is the next bullet.
The batter should be moist and a little sticky. You shouldn't really be able to roll it in your hands. If it's too try, add 1 tbsp of olive oil or veggie broth until you reach the proper consistency.
If the batter is too wet and soppy, add 1 tbsp of buckwheat flour at a time until you reach the proper consistency.
To fill the donut mold, you can spoon the batter from your bowl or you can transfer the batter to a piping bag/ziploc bag and pipe the batter into the donut cavities. I find piping to be the easiest and fastest method! If using a ziploc bag, fill with batter and simply cut the corner.
If you are oil free, sub the oil with veggie broth. You may need to play around with the flour/liquid ratio to compensate for the changes.