Donut Holes
Donut, or is it doughnut? Either way you spell it, it is deliciousness.
When I was a gluten eating person, my favorite donuts were jelly stick, or old fashioned. Both are cake donuts, with a warm nutmeg flavor. With a nice cup of coffee, there was nothing better.
Oh the 3 o’clock pick me up. And then the 4:15 crash. Those were the days.
Since we are stuck inside, and there is nothing else to do, I decided to make donuts. Because that is what I need. More food, to stuff in my face, while we sit around all day.
Does cleaning and laundry count as exercise?
Donut Holes
- 2 cups oat flour
- 2 Tbsp coconut flour
- 3/4 cup coconut sugar
- 1/4 tsp nutmeg, heaping
- 1/4 tsp cinnamon, heaping
- 1 tsp salt
- 2 tsp baking powder
- 2 eggs
- 1 Tbsp palm shortening
- 3/4 cup oat milk
- 2 tsp vanilla
For the coating:
- 2 Tbsp powdered sugar
- 1/4 tsp cinnamon
Pre-heat oven to 325’F.
Grease mini muffin pan with shortening.
Mix dry ingredients in large bowl.
Beat eggs in medium bowl, add in milk and vanilla. Mix in shortening.
Pour over dry. Mix until combined. Let rest 5 minutes.
In a small bowl, mix powdered sugar and cinnamon.
Spoon donut batter into muffin pan, filling the wells about 3/4 the way. Bake in oven 8-10 minutes, until a toothpick inserted in the center comes out clean.
Roll in powder sugar mixture while donut holes are still warm.
Enjoy!
Donut holes are best served on the same day baked, or refrigerate for 3 days.
What is your favorite donut flavor? Leave a comment below, or tag us on Instagram @Anges_Table