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