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Saturday, 19 July 2014

Donut Holes (SCD, Paleo, Dairy-Free, Gluten-Free)

  • Soft and springy texture
  • Make with a cake pop pan or mini muffin pan
  • Makes 24 donut holes

Donut Holes

1 3/4 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons honey
2 teaspoons apple cider vinegar
2 eggs

-Preheat oven to 180C/375F
-Mix all ingredients together in a mixing bowl
-Divide evenly between 24 cake pop moulds (I use a silicon one) or mini muffin tin
-If you're using a cake pop pan, place the other half on top of the bottom part with the batter and when you put it in the oven, consider putting a grid iron skillet on top of it to make sure it doesn't ooze out of the round moulds as it bakes and rises
-Bake for 16 minutes
-Allow to cool then remove from the pan, coat in glaze (below) and roll in crushed almonds (below)

Glaze

2 tablespoon coconut oil
3 tablespoon honey

-Melt coconut oil and honey together in the microwave and stir well

Crushed Almonds

1/2 cup almonds
1/4 teaspoon cinnamon

-Chop almonds finely or grind them in a food processor (you want them a little chunkier than almond meal)
-Stir in cinnamon

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