Allergy Free Baked Doughnut Holes

Total Time
45mins
Prep 30 mins
Cook 15 mins

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 Nutrition

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.