Allergy Free Baked Doughnut Holes |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 28 |
|
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! Read more ! The NI includes the chia and psyllium. Ingredients:
2/3 cup coconut milk alternative beverage (like coconut dream, not coconut milk) |
1/2 cup light brown sugar |
1/2 cup unsweetened applesauce or 1 mashed banana |
1 tbsp melted coconut oil |
1 tsp pure vanilla extract |
1 cup gluten free all purpose flour (mine is a pre-bought mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour) |
1/2 cup brown rice flour |
1/4 cup coconut flour |
1/4 cup sorghum flour |
1/4 cup potato starch |
1/2 cup tapioca starch |
2 tbsp maca powder, toasted |
2 tbsp psyllium husk powder (optional) |
1/2 tbsp ground chia seeds (optional) |
1/2 tsp nutmeg |
1/2 tsp guar gum |
4 tsp corn-free baking powder (or 3 1/2 tsp baking soda + 1/2 tsp cream of tartar) |
1/2 tsp 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, potato starch, tapioca starch, maca, psyllium, ground chia, nutmeg, guar gum, baking powder 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.
|
|