Baked Chocolate Glazed Donut Holes Gluten Dairy Nut Free Recipes
BAKED CHOCOLATE GLAZED DONUT HOLES (GLUTEN + DAIRY + NUT-FREE)
These baked chocolate glazed donut holes are identical to the real thing (where are my Tim Horton's Timbits lovers at!?). They are rich, soft, & packed with chocolate flavour evenly covered in a delicious perfectly smooth dairy-free glaze! They are compatible with a gluten, dairy & nut-free diet!
Provided by Lauren
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 350 degrees F.
- In a large mixing bowl add your ingredients & mix together well.
- Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil spray for this.
- Add about 2-3 tbsp of batter per muffin & slightly smooth out the top. I wet my fingertips slightly to do this to prevent them from sticking.
- Bake mini muffins for 10-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
- Remove from the oven & let cool slightly before adding the glaze.
- Mix the ingredients for the glaze together & whisk until smooth & any lumps are removed.
- You want the glaze thick enough to stay on the donut holes but thin enough to dip them in & have any excess drip off.
- Dip the donut holes into the glaze, let them drip slightly & then place on a plate or wire rack (with parchment paper or foil underneath for easy clean up after they dry) to allow the glaze to harden.
- This takes about 30-60 minutes to harden & then you can store in an air sealed container & enjoy!**
DAIRY-FREE CHOCOLATE-GLAZED DONUTS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all-purpose flour, baking powder, salt, unsweetened applesauce, almond milk, maple syrup, vanilla extract, apple cider vinegar, powdered sugar, cocoa powder, almond milk, vegan sprinkle
Provided by Mercedes Sandoval
Categories Desserts
Time 30m
Yield 6 donuts
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
- Combine the flour, baking powder, and a pinch of salt in a medium bowl.
- In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
- Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
- Pour the batter into the donut pan and smooth the tops with a spatula.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
- Let cool for 5-10 minutes, then invert onto a wire rack to cool completely.
- Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.
- Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.
- If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.
- Enjoy!
Nutrition Facts : Calories 191 calories, Carbohydrate 41 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
GLUTEN-FREE CHOCOLATE DONUT HOLES
As a Canadian who was recently forced to go gluten-free, there's nothing I miss more than a chocolate Timbit®. However, late one Saturday night, my roommate and I decided to attempt a gluten-free brownie recipe, which ended in a hot mess that tastes exactly like a Timbit®! Don't be discouraged by the strange silly putty-esque texture it has before baking, because it's delicious in the end. Enjoy! Glaze with icing of your choice.
Provided by Madeline White
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch square baking pan with parchment paper. Grease the sides of the pan.
- Blend margarine, sugar, and hot chocolate mix in a bowl using an electric mixer until smooth. Add eggs 1 at a time and beat until well combined.
- Combine flour, salt, xanthan gum, and baking soda in a separate bowl. Pour into butter mixture and combine. Add vanilla extract; mix well. Pour in soy milk and stir well. Pour mixture into the prepared baking pan, spreading to all corners.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, about 30 minutes.
- Cut into 16 equal-sized pieces and roll into balls.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 11.6 g, Cholesterol 34.9 mg, Fat 6.9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 272.4 mg, Sugar 5.3 g
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