Powdered Sugar Donut Holes

These Powdered Sugar Donut Holes are baked, gluten-free, and perfect for the upcoming Winter Olympics! Go TeamUSA!

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Sometimes more is more

And when it comes to donut holes, more is more. Promise. 

So, to follow-up yesterday’s Coconut Snowballs, and to continue our snowy Sochi Olympics theme (or for some, the general “it won’t stop snowing outside” theme), I’ve baked up some traditional, yet not-so-traditional Powdered Sugar Donut Holes

They’re baked, gluten-free, surprisingly not overly sweet or dry (like traditional powdered sugar donuts), and perfect for a partay. Or in my house, that partay is called “breakfast.” Yes, they’re doused in powdered sugar…just like I’d like to be. (OMG I’m sorry! Why do I do that?!) BUT they’re not super sinful.

So…just eat one. Or ten. Yes, ten. Eat ten

Love you. Go TeamUSA. Or Team Melissa (that’s me…in case you forgot where you were). Whatever. 

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Powdered Sugar Donut Holes
Powdered Sugar Donut Holes got hit with the healthy stick (shhh don't tell anyone!). They're gluten-free, reduced fat and sugar, yet still coated in that powdered sugar goodness we all love. Perfect for an Olympic-themed breakfast, snack, or anytime treat! (makes approximately 3 dozen)
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Ingredients
  1. 1/2 cup oat flour
  2. 1/2 cup sweet sorghum flour (or sweet white rice flour)
  3. 2 Tbs. coconut flour
  4. 1/4 cup granulated Stevia
  5. 1/2 tsp. baking powder
  6. 1/4 tsp. baking soda
  7. 1/4 tsp. salt
  8. 1/4 tsp. nutmeg
  9. 1/4 tsp. cardamom
  10. 1 egg + 2 egg white
  11. 2 Tbs. plain Greek yogurt
  12. 1/2 cup unsweetened almond milk
  13. 1 tsp. vinegar
  14. 1/2 tsp. vanilla extract
  15. powdered sugar, for coating
Instructions
  1. If you are using an electric donut hole iron, read the instructions and follow them for the cooking instructions. If you are using a donut hole pan or mini muffin tin, preheat your oven to 350 degrees and spray the pan with nonstick spray.
  2. In a small bowl, combine the unsweetened almond milk and vinegar; set aside. You'll want this to sit 5-10 minutes before using it in the recipe (creating "buttermilk").
  3. In a large mixing bowl, combine all of the dry ingredients and mix them together.
  4. In a medium-sized bowl, combine the egg, egg whites, yogurt and extract. Add the "buttermilk" (almond milk + vinegar you set aside). When the wet ingredients are combined, add them to the dry ingredients.
  5. Carefully stir everything together, stopping when the batter is just combined (do not over-mix; it will be lumpy).
  6. Use a small cookie scoop or 1 tsp. to divide out the batter into the donut hole pan/maker. Cook the donut holes (either according to the instructions on the iron, 6-8 min, or in the oven 6 min, until they're slightly golden but not too dark or they will become dry). Repeat until all of the batter is cooked into donut holes. Let them cool slightly before tossing in powdered sugar.
  7. Apply 2 coats of powdered sugar, depending on how much you like.
  8. Enjoy!
Notes
  1. Powdered Sugar Donut Holes are best enjoyed the day (the second) they're made! You can let them fully cool before placing in an air-tight container to keep for up to 3 days, but you may have to re-toss them in powdered sugar before serving on another day.
Adapted from from my Coconut Snowballs
Treats With a Twist http://www.treatswithatwist.com/wp/
 

Oh woah! You like donuts? Try these…or these…and then these… 

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