Vanilla Bean Glazed Donut Holes

Vanilla Bean Glazed Donut Holes
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Ingredients

15 x 10-inch sheet of parchment paper
1 1/2cups all-purpose gluten-free flour
2tablespoons amaranth flour
1/4teaspoon sodium-free baking powder
1/4teaspoon ground nutmeg
1/4 teaspoon guar gum
1/4teaspoon fine sea salt
3tablespoons coconut nectar
2tablespoons cocnut oil
2 tablespoons vanilla rice milk
1teaspoon vanilla extract
1/4teaspoon stevia powder
1/4cup mashed banana
Vanilla bean Glaze
1 tablespoon coconut oil
1tablespoon coconut nectar
1cup powdered erythritol
2teaspoons vanilla rice milk
1/8teaspoon fine sea salt
1/4 vanilla bean, cut in half lengthwise and seeds scooped out and reserved

Instructions

Must Do

  1. Preheat oven to 325°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.
  2.  To make the donut holes, whisk together the two flours, baking powder, nutmeg, guar gum and salt in a large bowl. Make a well in the middle.
  3. Microwave the coconut nectar and coconut oil in a 2-cup measuring cup for 20 seconds. Add the rice milk, vanilla and stevia and stir to combine. Pour into the flour mixture, add the mashed banana and stir to combine.
  4. Take about 1/2 tablespoon of the dough and shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the prepared pan.
  5. Bake the donut holes for 11 to 12 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the pan from front to back after about 9 minutes of baking.
  6. Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes to cool completely.

 

To make the vanilla bean glaze:

  1. microwave the coconut oil and coconut nectar in a measuring cup for 20 seconds. Add the powdered erythritol, vanilla rice milk and salt and stir to combine. Next add the vanilla bean seeds and mix well.
  2.  Frost the donut holes with the glaze and place them on the wire rack to set. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.