Vanilla Bean-Glazed Banana Donut Holes

Vanilla Bean-Glazed Banana Donut Holes by Debbie Adler
Free of Gluten, Eggs, Dairy, Soy, Sugar and Nuts

The Recipe

Must Have

Donut Holes
15 x 10-inch sheet of parchment paper
1 1/2 cups all-purpose gluten-free flour
2 tablespoons amaranth flour
1/4 teaspoon sodium-free baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon guar gum
1/4 teaspoon fine sea salt
3 tablespoons coconut nectar
2 tablespoons coconut oil
2 tablespoons vanilla rice milk
1 teaspoon vanilla extract
1/4 teaspoon stevia powder
1/4 cup mashed banana

Vanilla Bean Glaze
1 tablespoon coconut oil
1 tablespoon coconut nectar
1 cup powdered erythritol
2 tablespoons vanilla rice milk
1/8 teaspoon fine sea salt
1/4 vanilla bean, cut in half lengthwise and seeds scooped out and reserved.

Must Do

1. Preheat oven to 325 degrees. 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, and 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 inch 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.

7. To make the vanilla bean glaze, 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.

8. 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.

Recipe makes about 20 donut holes.

Nutrition Information Per Serving (1 donut hole): 60 calories, 3 g total fat, 0.0 mg cholesterol, 12 g carbohydrates, 30 mg sodium, 1 g fiber, 1 g protein, 4 g sugars

Get more recipes and tips from Debbie Adler in her cookbook.

Sweet Debbie's Organic Treats Allergy-Free & Vegan Recipes