Carrot Cake Doughnut Holes

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 0-12 bites

Bite-sized gluten-free doughnut holes with carrot cake flavor. No dairy and totally vegan!

Ingredients

Dry

½ c. brown rice or chickpea flour
½ c. cashew flour (almond meal would work here, too)
½ T. coconut flour
¼ t. salt
¼ t. baking powder
¼ t. each: ground ginger, ground nutmeg, ground Saigon cinnamon
? t. ground clove
2 T. shredded unsweetened coconut
2 T.raisins, chopped
1 T. date sugar (brown sugar would work here, too – or, I bet Leanne’s favorite coconut sugarwould, too!)

Wet

1 small banana
¼ c. shredded carrot
1 T. maple syrup
1 (modified) flax egg – 1 T. milled flaxseed mixed with two tablespoons warm water and allowed to thicken

Coating

equal parts walnut meal, sugar and Saigon cinnamon

Instructions

a medium sized mixing bowl, combine all of your dry ingredients. Set aside. In a small, wide bowl (like a cereal bowl) combine the ingredients for the coating.
In a small mixing bowl, mash the banana very well. Stir in the shredded carrot, maple syrup and flax egg.
Add the wet to dry and stir until combined.
Line a baking sheet with parchment. Roll spoonfuls of the batter into balls with your hands, and then roll in the coating. Line up on the baking sheet and freeze for 15-20 minutes (or just forget about them like I did…) and then preheat your oven to 350*F. Once preheated, remove from freezer and bake for 15-20 minutes. Allow to cool on the sheet.

Notes

I say Saigon cinnamon, but really any cinnamon will do. I prefer Saigon as it has a bit of a … sweeter?…flavor than regular, which I prefer for the coating. It doesn’t taste like you’re chewing on a cinnamon stick ;) If you’re using regular I probably wouldn’t use as much cinnamon as sugar!

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/05/carrot-cake-doughnut-holes-guest-post/