- 1/2 cup white whole wheat flour
- ½ cup quinoa flour (or another alternative flour, such as amaranth, millet or teff)
- ½ cup nut flour or meal (i.e., peanut, almond, pecan, or hazelnut)
- 1 tablespoon wheat germ
- 1 tablespoon baking powder
- Pinch salt (optional)
- 1 tablespoon coconut palm sugar (or brown sugar)
- ¼ cup expeller-pressed vegetable oil (i.e., canola)
- ½ cup plant-based milk, plain, unsweetened
- 1 ½ tablespoons dairy-free margarine, melted
- 2 tablespoons coconut palm sugar (or brown sugar)
- 2 teaspoons cinnamon
- Preheat oven to 375 F.
- In a small mixing bowl, mix flours, wheat germ, baking powder, salt (optional), and 1 tablespoon coconut palm sugar together until smooth.
- Add vegetable oil and milk and stir briefly just to make a sticky dough (do not over stir).
- Spray a small baking dish with nonstick cooking spray.
- Place melted margarine in a small dish. Place 2 tablespoons sugar and cinnamon in a small dish and stir until combined.
- Pinch off chunks of dough (divide dough into 12 pieces) and shape into a round ball in hands. Dip each ball of dough into the melted margarine, and then roll in the cinnamon sugar.
- Place in the baking dish, packing together closely so that they are touching.
- Place in the oven and bake for about 25 minutes, until golden brown and cooked through.
- Serve warm.
- Serving Size: 1 serving
- Calories: 96 calories
- Sugar: 4 g
- Sodium: 36 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg