My friend Colette Martin offered to share a recipe with us from her wonderful cookbook, The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts , and I simply couldn’t resist these powdered doughnut holes. They’re perfect for a lazy Sunday or even Christmas morning, don’t you think?
According to Colette:
This is the solution for an early-morning status meeting or an allergen-free classroom treat. These little muffins have that classic old-fashioned doughnut taste and are easily made in less than 30 minutes using a mini-muffin pan or doughnut hole pan.
Colette is all about homemade with ease and being VERY precise as you will see in The Allergy-Free Pantry. Her recipes cover all the bases for allergy-friendly goodies (all are gluten-free and free of the top 8 allergens – no guesswork required!) that you can create from your pantry and have been tested more than my patience (while trying to run this huge website!). Here is a small sampling of the recipes within:
- Basic staples (gluten-free flour blends (more than one!), non-dairy milks, egg replacers, Sandwich Bread, Biscuits, Strawberry Jam, Sunflower Seed Butter)
- Condiments and salad dressings (Flaxseed Mayonnaise, Ketchup, Ranch Dressing, Barbeque Sauce)
- Breakfast (Pancakes, Honey Blueberry Granola, Apple Oatmeal Scones, and yes, these Powdered Doughnut Holes!)
- Crackers and cookies (Flax Crackers, Pita Chips, Chocolate Chip Cookies, Snickerdoodles)
- Pasta, pizza, and freezer meals (Spinach Pasta, Cheesy Sauce, Shepherd’s Pie, Meatloaf)
- Desserts (Brownie Bites, Chocolate Pudding, Raspberry Fruit Roll Ups, Caramel Sauce)
The Allergy-Free Pantry is also full-color, Colette takes the beautiful photography herself, and has excellent gift-worthy appeal.
Special Diet Notes: Powdered Doughnut Holes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 288 grams (about 2¼ cups) Basic Flour Blend (below)
- ½ teaspoon xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup non-hydrogenated shortening, softened
- ½ cup (110 g) organic cane sugar
- 1 flaxseed egg (1 tablespoon ground flaxseeds (measured after grinding) or flaxseed meal + 3 tablespoons warm water)
- ¼ cup (60 ml) hemp milk or non-dairy milk beverage of choice
- ½ cup (120 g) applesauce
- 2 tablespoons grapeseed oil
- 1 teaspoon vanilla extract
- ½ cup (72 g) powdered sugar
- Preheat the oven to 350°F (180°C). Grease the cups of a mini-muffin pan or doughnut hole pan.
- Combine the flour, xanthan gum, baking powder, and salt in a medium bowl.
- In a separate large bowl, cream together the shortening and sugar using a mixer on medium speed for 5 minutes. Scrape down the sides of the mixing bowl, as needed.
- Add the flaxseed egg and blend on medium speed for 1 minute. Add the milk beverage, applesauce, oil, and vanilla, and blend for another minute.
- Add the dry ingredients and mix on medium speed for 2 to 3 minutes, until well blended. The batter will be thick with some graininess.
- Use a #40 cookie scoop or spoon to form balls of dough in tablespoon-sized portions. Dampen your hands with warm water and gently pass the dough from hand to hand until the ball is smooth. Place each ball of dough into the prepared pan. Dip the cookie scoop or spoon into warm water periodically, if the dough starts to stick.
- Bake for 14 to 16 minutes, until a toothpick inserted comes out clean.
- Let the doughnut holes cool for 5 minutes in the pan, then transfer them to a cooling rack.
- Just prior to serving, roll the doughnut holes in the powdered sugar to coat them on all sides or sprinkle the powdered sugar on just the tops. Store (without the powdered sugar topping) in an airtight container at room temperature for 2 to 3 days.
- Sprinkle the tops of the doughnut holes with 3 tablespoons Cinnamon Sugar blend prior to baking. Omit the powdered sugar.
- Freeze unpowdered doughnut holes for up to 6 months in an airtight container. Thaw at room temperature. Reheat at 325°F (165°C) for 7 minutes and then add powdered sugar, if desired.