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    You are in: Home / Recipes / Allergy Free Baked Doughnut Holes Recipe
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    Allergy Free Baked Doughnut Holes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    WhiskingWings's Note:

    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!

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    Serves: 18


    doughnu ...

    Units: US | Metric


    1. 1
      Preheat the oven to 350F and grease mini muffin tins.
    2. 2
      In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth.
    3. 3
      Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt.
    4. 4
      Mix until a sturdy batter-dough forms - about 5 minutes.
    5. 5
      Form into balls and place in the mini muffin tins.
    6. 6
      Bake 15 minutes. Cool in the tin 3 minutes then unmould.
    7. 7
      If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar.
    8. 8
      If filling or glazing, allow doughnut holes to cool completely.

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    Nutritional Facts for Allergy Free Baked Doughnut Holes

    Serving Size: 1 (21 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 55.8
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 311.6 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 0.4 g
    Sugars 6.6 g
    Protein 0.4 g

    The following items or measurements are not included:

    non-dairy milk substitute

    gluten-free flour

    coconut flour

    tapioca starch


    guar gum

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