{Cinco De Mayo} Healthy Baked Churro Donut Holes (Gluten Free!)
- 1¼ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 tablespoons stevia baking formula (sub for raw honey, agave, pure maple syrup, or coconut palm sugar if preferred)
- ¼ cup mashed ripe banana (sub for pure pumpkin puree or applesauce if preferred)
- 1 egg, at room temperature
- 2 tablespoons coconut oil, melted (divided, 1 tablespoon for coating)
- ½ teaspoon vanilla
- Cinnamon-'Sugar' Coating
- 2-3 packets granulated stevia (sub for raw cane sugar or coconut palm sugar if prefered)
- 1 teaspoon ground cinnamon
- Preheat oven to 325 degrees.
- Lightly grease a cake pop mold (I used a silicon mold), donut hole mold, or a mini muffin tin.
- In a bowl, combine the almond flour, baking soda, salt, stevia and cinnamon. (If using a liquid sweetener, add this to wet ingredients instead).
- Stir until thoroughly combined.
- In a separate bowl, combine the egg, mashed banana, coconut oil and vanilla.
- Combine the wet mixture with the almond flour mixture until well incorporated. The batter will be rather thick.
- Fill each cup with about one tablespoon of batter.
- Bake for 15 minutes. Once a toothpick pulls clean allow the donut holes to cool completely and remove from the pan/mold.
- Combine the granulated stevia (or substitute) and 1 teaspoon of cinnamon in a bowl.
- Brush each donut hole with a small amount of melted coconut oil using a pastry brush then toss in the cinnamon 'sugar' mix.
- Enjoy!
Makes 16 donut holes.
Nutritional values will change with the use of ingredient substitutions.
Serving size: 2 donut holes Calories: 150 kcal Fat: 11g Carbohydrates: 7g Sugar: 2g Fiber: 4g Protein: 5g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/cinco-de-mayo-healthy-baked-churro-donut-holes-gluten-free/
3.5.3208