Allergy Free Baked Doughnut Holes |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Adapted from Colette Martin's Learning to Bake Allergen Free - I tried both regular and doughnut hole types and I found the smaller ones were better overall. The finished nuggets can be rolled in cinnamon sugar or glazed with your favourite mixture - you can even try filling them with jam or Nutella! Ingredients:
1/2 cup non-dairy milk substitute (like coconut dream, not coconut milk) |
1/2 cup light brown sugar |
1/2 cup unsweetened applesauce or 1 mashed banana |
1 tablespoon melted coconut oil |
1 teaspoon pure vanilla extract |
1 cup gluten-free flour (mine is a pre-bought mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, ) |
1/2 cup brown rice flour |
1/4 cup coconut flour |
1/4 cup sorghum flour |
3/4 cup tapioca starch |
2 tablespoons maca, powder toasted |
1/2 tablespoon ground chia seeds (optional) |
1/2 teaspoon nutmeg |
1/2 teaspoon guar gum |
3 1/2 teaspoons baking soda |
1/2 teaspoon cream of tartar |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 350F and grease mini muffin tins.
2. In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth.
3. Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt.
4. Mix until a sturdy batter-dough forms - about 5 minutes.
5. Form into balls and place in the mini muffin tins.
6. Bake 15 minutes. Cool in the tin 3 minutes then unmould.
7. If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar.
8. If filling or glazing, allow doughnut holes to cool completely.
|
|