Allergy Free Baked Doughnut Holes

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READY IN: 45mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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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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