Yields: about 24 – 28 bites Prep Time: 25 minutes Total Time: 45 minutes
Full of iron, fiber and protein, these bites taste like a cinnamon sugar doughnut, but are actually packed with nutrition and are much lower in fat and sugar than their traditional counterpart. Enjoy!
1 cup diced apples (skin on)
1/2 teaspoon fresh lemon juice
1/2 cup whole milk
1/4 cup cane sugar
1 teaspoon pure vanilla extract
3 tablespoons melted butter
1 cup oat flour (or ground oats in a coffee grinder)
1 1/2 cups gluten free flour (my favorite combo is 1/2 cup almond flour, 1/2 cup sweet sorghum flour and 1/2 cup tapioca flour)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons melted butter
5 tablespoons granulated sugar
1 teaspoon ground cinnamon
1. Preheat oven to 375 degrees Fahrenheit.
2. Dice apples and place them in a food processor with lemon juice, whole milk, eggs, 1/4 cup sugar, 3 tablespoons melted butter and vanilla. Process until pureed.
3. In a separate bowl, combine the oat flour and 1 1/2 cups gluten free flour (again, I really suggest the combo of 1/2 cup sorghum flour, 1/2 cup almond flour and 1/2 cup tapioca flour), baking powder, cinnamon and salt in a bowl.
4. Slowly incorporate the wet ingredients into the dry ingredients and mix well.
5. Lightly grease (I do just to ensure no sticking) a mini muffin pan. (I really like this one from Sur la Table that has a silicone non-stick coating).
6. Fill muffin cups almost to the top (a little more than 3/4 of the way full).
7. Bake at 375 degrees for about 11-13 minutes until cooked through. Remove from oven and let cool. In some instances, you may want to also remove from the pan as soon as you can, so the bites stop cooking from the heat.
8. Let the bites cool for about 10 minutes and prepare the coating.
9. Combine sugar and cinnamon in a separate bowl and mix well.
10. Melt 2 tablespoons of butter and gently brush the bites. I preferred to put them all in a big bowl (that has a lid) and use a pastry brush to lightly coat. Pour cinnamon sugar mixture over the bites and put a lid on the bowl. Shake well.
11. Enjoy immediately, or store in an airtight container (preferably in the fridge) so the bites don’t dry out.
As I mentioned in my Baked Spinach Donut with Chocolate Frosting post, I have been intrigued with the idea of making doughnuts at home for quite some time. I’m just not a fan of the chemical coating on the doughnut pans.
I revealed a new mini muffin pan with a silicone coating that I received from my mom in my Mini Whole Wheat and Flax Strawberry Jam Cups recipe. It contains no PTFEs or PFOAs, and who knows, maybe in a few years we’ll hear how bad silicone is. But for now, I can make these little doughnut bites with a little less concern of toxic chemicals from the traditional non-stick coatings on baking pans.
And now on to the doughnuts…these are little balls of nutrition that are masquerading as cinnamon and sugar coated doughnut bites. Seriously, there is just a tad more than 1/4 cup of butter in the WHOLE recipe (including coating). Plus, there is very little sugar in the actual dough.
Speaking of the dough, I really like to keep a handful of flours (especially gluten free) on hand. Yes, there is something to be said for ease of us to grab only one flour versus 4 different ones. I get it. However, I have found that many gluten free flour mixtures, while effective, are somewhat drab. There is a lot of potato and/or rice flour and that is somewhat grainy and lacking in a depth of flavor.
So, that’s why I like to add other flours. Sweet sorghum is just like it’s name – sweet. Not like sugar, as it is still a flour, but is adds an extra depth. It is nutrient rich and somewhat like millet (another cereal grain), just not as dense. Almond flour gives a boost of moisture from healthy fat and really adds a nutty hint of flavor. Tapioca starch is very fluffy, and should be used in minimal amounts. Here, it adds just the right amount of fluff, countering any propensity for this little bite to be dense.
What is the takeaway? Sure, you can use a pre-made gluten free flour base. However, for the full benefits of nutrition and taste, I would go with the mix of sorghum, almond and tapioca. A quick brush with melted butter and a roll in cinnamon and sugar, and these will be disappear as soon as they are made!
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