Glazed Donut Holes (Grain Free, Dairy Free)
These cute little donut holes are made using a mini muffin tin, to create the bite sized round-is shape of a donut hole. They use the same recipe as my Classic Cinnamon and Sugar Donuts, but they are even easier to make and the perfect bite sized shape!
Ingredient Highlights:
• Coconut Butter Glaze: The star of this recipe is the coconut butter glaze, which offers a creamy, rich texture and a subtly sweet, coconut flavor. Coconut butter is made from the meat of coconuts, containing all the fiber and essential nutrients. This makes it not only delicious but also beneficial for your health, providing good fats that are known to support metabolism and heart health.
(don’t like coconut?! ) you can use powdered sugar and 1-2 tbsp of dairy free milk to create a glaze instead. I make my own by grinding raw cane sugar in a blending and adding a tbsp of tapioca starch.
• Almond Flour: A staple in grain-free baking, almond flour provides a mildly nutty flavor and helps create a soft, cake-like texture in the donut holes. It’s also packed with protein and vitamin E, making it a great gluten-free alternative that doesn’t compromise on taste or texture.
• Tapioca Flour: This adds a slight chewiness to the donut holes, mimicking the classic donut texture everyone loves. It’s also a great source of iron and beneficial carbohydrates.
• Coconut Oil: Used in the donut batter, refined coconut oil is a fantastic dairy-free alternative that adds moisture and richness, enhancing the overall mouthfeel of the donut holes.
• Maple Syrup and raw cane sugar. Providing natural sweetness, maple syrup complements the coconut and almond flavors beautifully, adding depth with its rich, earthy tones.
• Coconut Flour: Known for its high fiber content and absorbency, coconut flour helps to bind the ingredients together, resulting in a light and fluffy texture. It also enhances the coconut flavor throughout the donut holes.
Glazed Donut Holes
Equipment
- 1 Mini muffin pan Silicone works best
Ingredients
Donuts
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca starch
- 1.5 tsp baking powder
- 1/3 cup plain dairy-free yogurt or full fat coconut milk
- 3 tbsp refined coconut oil
- 1 tsp lemon juice or apple cider vinegar
- 1/4 cup maple syrup
- 1/3 cup coconut or maple sugar, to taste
- 2 large eggs, beaten
- 2 tbsp melted Nutiva refined coconut oil
- 1/3 cup Raw cane, coconut or maple sugar
- 1 tsp cinnamon
Glaze**
- 2-3 Tbsp coconut butter
- 1/4 cup Maple syrup
- 3-4 Tbsp dairy free milk of choice
Instructions
Donuts
- Preheat oven to 375º. Generously oil a nonstick mini muffin pan—silicone works best. Mix the plain yogurt or coconut milk with lemon juice, and let sit for several minutes. Mix this in with eggs, syrup, and sugar.
- In a separate bowl, mix all dry ingredients. Combine wet and dry ingredients until just combined.
- Spoon in batter to each muffin mold, about ⅔ of the way full. Bake for 13-15 minutes, or until golden brown. Let cool while you make the glaze
Prepare the glaze:
- Heat the coconut butter in the tj jar until it’s soft it’s scoopable . Combine with dairy free milk of choice and maple syrup. Microwave in 5 second increments until you achieve a smooth consistency. Add more milk as needed to thin out. Use a fork to help you dip each donut hole into the glaze. Spoon additional glaze around the sides and top.
