Allergy Free Baked Doughnut Holes

May 13, 2023May 13, 20230 1
Allergy Free Baked Doughnut Holes for a healthy breakfast or snack
in Baked Goods

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup non-dairy milk substitute ( like Coconut Dream , not coconut milk )
1/2 cup light brown sugar
1/2 cup unsweetened applesauce or 1 mashed banana
1 tablespoon melted coconut oil
1 teaspoon pure vanilla extract
1 cup gluten-free flour ( mine is a pre-bought mix of garbanzo bean flour , potato starch , tapioca flour , white sorghum flour , )
1/2 cup brown rice flour
1/4 cup coconut flour
1/4 cup sorghum flour
3/4 cup tapioca starch
2 tablespoons maca , powder toasted
1/2 tablespoon ground chia seeds ( optional )
1/2 teaspoon nutmeg
1/2 teaspoon guar gum
3 1/2 teaspoons baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Nutrision Information

Servings Per Recipe
12
Calories
192
Sugar
11g
Fat
5g
Allergy Free Baked Doughnut Holes are a fantastic alternative to regular doughnuts. They are made without gluten or dairy, making them a healthy snack or breakfast option. These doughnut holes have a soft and tender texture with a slightly crispy exterior. They are fluffy and light, making them perfect to satisfy your sweet tooth without the guilt that comes with traditional fried doughnuts. Enjoy them with your preferred beverage, and share with family and friends for a delicious and healthy treat.

Instructions

1.Preheat your oven to 350 degrees F.
2.In a bowl, mix together the non-dairy milk substitute, light brown sugar, unsweetened applesauce or mashed banana, melted coconut oil, and pure vanilla extract.
3.In a separate bowl, whisk together the gluten-free flour, brown rice flour, coconut flour, sorghum flour, tapioca starch, maca powder, ground chia seeds (optional), nutmeg, guar gum, baking soda, cream of tartar, and salt.
4.Slowly add the dry ingredients into the wet mixture and whisk until combined.
5.Grease a doughnut hole pan with cooking spray and fill each mold with the batter to the top.
6.Bake for 8-10 minutes, or until a toothpick comes out clean when inserted into the center of a doughnut hole.
7.Allow the doughnut holes to cool in the pan for a few minutes before removing them and placing on a wire rack to cool completely.

PROS

These doughnut holes are allergy-free and perfect for people with gluten or dairy intolerances.
Baking instead of frying makes them a healthier alternative to traditional doughnuts.

They are delicious and can be enjoyed for breakfast, as a snack or dessert.

CONS

The list of ingredients is quite long and might not be readily available to some.
Also, the recipe requires the use of a doughnut hole pan, which not everyone may own.

Overbaking the doughnut holes can make them dry and crumbly, while underbaking can make them seem doughy.

HEALTH & BENEFITS

These allergy-free doughnut holes have several health benefits since they are gluten-free and dairy-free. The brown rice flour and tapioca starch are rich in complex carbohydrates, providing sustained energy levels while being gluten-free. Coconut oil used in this recipe contains medium-chain fatty acids, which help boost your metabolism.
Chia seeds are a good source of omega-3 fatty acids, fiber, and protein, while maca powder is known to boost energy levels and improve mood.

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