Allergy Free Baked Doughnut Holes Recipe

Name: Allergy Free Baked Doughnut Holes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup non-dairy milk substitute (like Coconut Dream, not coconut milk); 1/2 cup light brown sugar; 1/2 cup unsweetened applesauce or 1 mashed banana; 1 tablespoon melted coconut oil; 1 teaspoon pure vanilla extract; 1 cup gluten-free flour (mine is a pre-bought mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, ); 1/2 cup brown rice flour; 1/4 cup coconut flour; 1/4 cup sorghum flour; 3/4 cup tapioca starch; 2 tablespoons maca, powder toasted; 1/2 tablespoon ground chia seeds (optional); 1/2 teaspoon nutmeg; 1/2 teaspoon guar gum; 3 1/2 teaspoons baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt

Servings: persons

1/2 cup non-dairy milk substitute (like Coconut Dream, not coconut milk)
1/2 cup light brown sugar
1/2 cup unsweetened applesauce or 1 mashed banana
1 tablespoon melted coconut oil
1 teaspoon pure vanilla extract
1 cup gluten-free flour (mine is a pre-bought mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, )
1/2 cup brown rice flour
1/4 cup coconut flour
1/4 cup sorghum flour
3/4 cup tapioca starch
2 tablespoons maca, powder toasted
1/2 tablespoon ground chia seeds (optional)
1/2 teaspoon nutmeg
1/2 teaspoon guar gum
3 1/2 teaspoons baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

1
Preheat the oven to 350F and grease mini muffin tins.
2
In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth.
3
Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt.
4
Mix until a sturdy batter-dough forms - about 5 minutes.
5
Form into balls and place in the mini muffin tins.
6
Bake 15 minutes. Cool in the tin 3 minutes then unmould.
7
If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar.
8
If filling or glazing, allow doughnut holes to cool completely.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup non-dairy milk substitute (like Coconut Dream, not coconut milk), 1/2 cup light brown sugar, 1/2 cup unsweetened applesauce or 1 mashed banana, 1 tablespoon melted coconut oil, and more.

Yes, Allergy Free Baked Doughnut Holes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergy Free Baked Doughnut Holes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions