Allergy Free Baked Doughnut Holes
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
18 doughnut holes
- Serves:
- 18
ingredients
- 118.29 ml non-dairy milk substitute (like Coconut Dream, not coconut milk)
- 118.29 ml light brown sugar
- 118.29 ml unsweetened applesauce or 1 mashed banana
- 14.79 ml melted coconut oil
- 4.92 ml pure vanilla extract
- 236.59 ml gluten-free flour (mine is a pre-bought mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, )
- 118.29 ml brown rice flour
- 59.14 ml coconut flour
- 59.14 ml sorghum flour
- 177.44 ml tapioca starch
- 29.58 ml maca, powder toasted
- 7.39 ml ground chia seeds (optional)
- 2.46 ml nutmeg
- 2.46 ml guar gum
- 17.25 ml baking soda
- 2.46 ml cream of tartar
- 2.46 ml salt
directions
- Preheat the oven to 350F and grease mini muffin tins.
- In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth.
- Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt.
- Mix until a sturdy batter-dough forms - about 5 minutes.
- Form into balls and place in the mini muffin tins.
- Bake 15 minutes. Cool in the tin 3 minutes then unmould.
- If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar.
- If filling or glazing, allow doughnut holes to cool completely.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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