Mini Protein Snickerdoodle Donut Balls with Chia Jam
Ingredients
Dough
- 60g flour (use spelt, buckwheat, plain, self-raising, gluten-free, or oat flour, not almond or coconut)
- 30g vanilla soy isolate
- 50g unsweetened soy yogurt
- 2 tablespoons water
- dash of lemon juice
- baking powder
- salt
Chia jam
- 100g frozen berries of choice (e.g., raspberries)
- 5g chia seeds
Cinnamon sugar coating
- cinnamon
- sweetener or sugar of choice (e.g., Natvia, white sugar, or coconut sugar)
Peanut butter
- peanut butter (e.g., Manilife brand or favorite)
Preparation
Preheat the oven to 180°C
Make the chia jam by placing the frozen berries into a pot with the chia seeds and a dash of water. Allow the berries to stew down and for the chia seeds to absorb the liquid.
Mix the dough ingredients to form a dough and roll it into a ball.
Separate the dough into nine equal balls, flatten each one, fill with about 1/2 teaspoon of jam, and roll them up.
For the remaining jam, place it in a dipping pot.
Mix the cinnamon and sugar on a plate to make the coating.
Roll each filled ball in the cinnamon sugar to cover.
Bake the balls in the oven for 15-20 minutes.
Serve the donut balls with the chia jam and peanut butter for dipping
