I have spent plenty of time and money enjoying all kinds of donuts – even though I know they’re not good for me. This bake at home donut recipe is easy and causes less guilt after eating. As long as you don’t eat them all at once! 😂😂😂
Baked Donut Holes
Ingredients
1 cup whole wheat all-purpose flour
1½ tsp. xanthan gum
¾ cup coconut sugar
1½ tsp. baking powder, gluten-free
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt (or Himalayan salt)
1 large egg
¾ cup + 1 Tbsp. coconut milk beverage, divided use
2 Tbsp. extra-virgin organic coconut oil, melted
1¼ tsp. pure vanilla extract, divided use
½ cup powdered sugar
Nonstick cooking spray
Directions
1. Preheat oven to 350º F.
2. Lightly coat mini-muffin pan(s) with spray & set aside.
3. Place flour, xanthan gum, sugar, baking powder, cinnamon, nutmeg, and salt in food processor (or blender). Pulse to blend. Set aside.
4. Combine egg, ¾ cup coconut milk, oil, and 1 tsp. extract in a medium mixing bowl; whisk to blend.
5. Add egg mixture to flour mixture. Process for 30 to 60 seconds, scraping sides occasionally, until a smooth batter forms.
6. Fill prepared pan with approx. 1 Tbsp. batter per muffin cup. Bake for 10 to 12 minutes, or until tops of donuts are golden brown and a toothpick inserted into the center of one comes out clean. Set aside to cool.
7. To make glaze, combine powdered sugar, remaining 1 Tbsp. coconut milk, and remaining ¼ tsp. extract in a small bowl; whisk to blend.
8. Dip top of each cooled donut hole into glaze and place on a serving plate.
note: Extra donut holes may be stored in an airtight container in the refrigerator for up to 3 days.
