Allergy Free Baked Doughnut Holes Recipes

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GLAZED CHOCOLATE DONUT HOLES



Glazed Chocolate Donut Holes image

Moist chocolate donut holes, baked not fried, and thickly covered in a sweet glaze.

Provided by Sally

Categories     Donuts

Time 45m

Number Of Ingredients 15

2 cups (250 grams) white whole wheat flour (spoon & leveled), or half all-purpose + half whole wheat, or all-purpose
1 cup (200 grams) granulated sugar
1/2 cup (41 grams) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten + room temperature*
3/4 cup (180 ml) milk, room temperature*
1/4 cup (60 grams) Greek yogurt (or regular, plain or vanilla, nonfat or low fat)
2 teaspoons pure vanilla extract
3 Tablespoons (45 grams) unsalted butter, melted
1 and 3/4 cups (225 grams) confectioners' sugar
1/4 cup (60 ml) heavy cream (see above for substitution description)
1 teaspoon pure vanilla extract
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350°F (177°C). Spray 24-count mini muffin pan with nonstick spray. Set aside.
  • Sift the flour, sugar, and cocoa powder together in a large bowl. Sifting is important; you want to remove any clumps of cocoa. Mix in the baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk the beaten eggs, milk, yogurt, and vanilla together until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients. Careful not to overmix. Mix the two together only until no flour pockets remain. Over-handling this batter will make your donut holes dense and tough.
  • Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them; they burn easily. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
  • While the donuts are slightly cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, vanilla, and lemon juice until smooth and combined. Add more confectioners' sugar to make it thicker if desired; add more cream to make it thinner if desired. Dunk each slightly warm donut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine three times. If you run out of glaze to dip each three times, just make more.
  • Donut holes taste best served on the same day. This recipe may easily be halved. Store extras in an airtight container at room temperature for up to 3 days.

ALLERGY FREE BAKED DOUGHNUT HOLES



Allergy Free Baked Doughnut Holes image

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!

Provided by YummySmellsca

Categories     Quick Breads

Time 45m

Yield 18 doughnut holes, 18 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 55.8, Fat 1, SaturatedFat 0.7, Sodium 311.7, Carbohydrate 11.5, Fiber 0.4, Sugar 6.7, Protein 0.5

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