I have always had a thing for donut holes. I’m really not sure whether it’s pure nostalgia or whether I really do just love donuts. Maybe a little of both?
Riding my tricycle to Dunkin Donuts every weekend with my best friend, her dad and little brother is one of my earliest childhood memories. The only thing I wanted once we got to Dunkin Donuts was donut holes. And a lot of them. As for what excited me more about the donut holes than the donuts themselves, maybe it was just that I could eat more of them? All I know is that come Sunday morning I was always pedaling my tricycle very, very fast. Rounding the street corner and seeing the cheerful bright orange and hot pink Dunkin Donuts sign made me very happy.
The only problem is, I can no longer order donut holes from Dunkin Donuts with a clear conscious. Ignorance was bliss (sigh…….)
My only option these days is to make my own. This actually turned out to not only be not that tough, but might tasty too!
Clean Chocolate Donut Holes that Actually Taste Good. REAL Good!
Made with sprouted whole grain spelt flour (I like One Degree Organics in photo to left) and sweetened primarily with dehydrated ground dates in the form of “date sugar” , you may be inclined to think Clean Donut Holes might not be worth eating. But that is not the case.
The whole grain spelt flour is light and airy and much more mild in flavor compared to wheat. And the date sugar tastes very similar to brown sugar and cooks just the same. By the way, you do not need to dehydrate and grind your own dates either. Date sugar can be bought in packaged form just like regular sugar.
And the fact they are baked and not fried doesn’t interfere with the flavor either. Of course my donut holes are also missing things like artificial flavor, artificial colors Red 40, Green 3 and Blue 1, partially hydrogenated cottonseed oil, preservatives and other similar suspects, but I don’t think you’ll miss any of that stuff either (wink).
Oh, and if you are more of a “whole” donut kind of person, here’s a gluten-free donut recipe that is equally as tasty.
- 2 1/4 cup spelt flour (note: I prefer One Degree brand sprouted spelt flour)
- 1 teaspoon ground espresso
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 3/4 cup raw cacao powder (such as Navitas Naturals)
- 1/2 cup date sugar
- 3 organic, pastured eggs (such as Vital Farms)
- 1/4 cup plus 2 tablespoons pumpkin puree (look for BPA-free boxed pumpkin, such as Pacific Naturals)
- 6 pitted medjool dates
- 1 tablespoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/2 cup organic, extra virgin coconut oil (such as Barlean’s), at room temperature
- 1 cup raw walnuts “crumbs” (see notes below)
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix together the spelt flour, espresso, baking soda, baking powder, salt, cacao powder and date sugar. Set mixture aside.
- In a food processor, add the eggs, pumpkin puree, dates, vanilla, coconut oil and maple syrup. Process for a good 4 or 5 minutes, until mixture is smooth and all ingredients are well blended. Add the dry ingredients into the food processor and process again until ingredients are well blended.
- Transfer the mixture to the freezer for 30 minutes.
- Using a tablespoon measure, scoop up a heaping tablespoon of the batter and then use your palms to roll the batter into a donut hole. Roll the donut hole into the walnut crumbs and then transfer to the baking sheet. Repeat with remaining ingredients.
- Bake for 17 minutes. Remove donut holes from oven and set aside to cool for 30 minutes before eating.
To make walnut “crumbs” place whole raw walnuts in a food processor and pulse until crumbly.
P.S. What’s for Dinner?
Have you checked out our healthy dinner recipes collection?