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Both baked and gluten free, these doughnut holes supply a tasty and almost guilt free treat. Almost.
1. Preheat the oven to 350F.
2. Put the pumpkin, agave nectar or honey, butter or coconut oil, vanilla, eggs, and buttermilk in a blender. Puree until smooth. Set aside.
3. In a large bowl, mix the almond flour, coconut flour, salt, baking powder, baking soda, nutmeg, cinnamon, and pumpkin pie pice. Pour in the pumpkin mixture and stir until thoroughly combined.
4. Line 2 cookie sheets with parchment paper. Form the dough into balls the size of ping-pong balls (around a tablespoon in size) and place on the cookie sheets 1 inch apart. Bake for 20 minutes or till lightly golden brown and cracked. Makes around 35 doughnut holes.
They’re wonderful rolled in a cinnamon sugar mix or drizzled with a vanilla glaze.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!