Tepung Badam Donut Lubang (Bebas Bijirin, Tiada Telur, Tiada Gula Halus)

Ini Lubang Donat Tepung Badam are bite-sized mini donuts made from almond flour, perfect if you are after a grain-free, gluten-free recipe. They are not as fluffy and bouncy as wheat-based donuts, but they are chewy and moist with a delicious almond flavor.

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Lubang Donat Tepung Badam

Ini Lubang Donat Tepung Badam are bite-sized mini donuts made from almond flour, perfect if you are after a grain-free, gluten-free recipe. They are not as fluffy and bouncy as wheat-based donuts, but they are chewy and moist with a delicious almond flavor.

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Masa persediaan: 10 minit minit

Masa Masak: 12 minit minit

Jumlah masa: 22 minit minit

Kursus: Pencuci mulut, Makanan ringan

Masakan: Amerika

Hidangan: 10 lubang

Kalori: 102.1 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Tepung Badam - (nota 1)
• ▢ 2 sudu makan Tepung Akar Garut - (nota 2)
• ▢ 3 sudu makan Yogurt Bebas Tenusu - (nota 3)
• ▢ 3 sudu makan Sirap maple - (nota 4)
• ▢ ½ sudu teh Kayu manis - (nota 5)
• ▢ 1 sudu teh Ekstrak vanila

Lapisan Gula Kayu Manis

• ▢ 3 sudu makan Gula Tebu Tidak Dimurnikan - (nota 6)
• ▢ 1-2 sudu teh Kayu manis - (nota 5)

To coat the baked donut hole/stick cinnamon sugar

• ▢ 2-3 spray of Minyak Zaitun Perisa Ringan - (nota 7)

arahan

• Preheat the oven to 350°F (180°C). Line a mini-muffin pan with 10 mini paper liners, or line a baking sheet with parchment paper. Grease them using a cooking oil spray. Set aside.
• In a mixing bowl, stir almond flour, arrowroot flour, yogurt, maple syrup, cinnamon, and vanilla extract. Stir with a rubber spatula until it forms a sticky, firm dough. If too dry, add a bit more yogurt. If too liquid, add a bit more almond flour.
• Oil your hands with a mild-flavor oil and roll the dough into small balls – I made 10 of them – and place them on the prepared baking sheet or tray.
• Bake the mini donuts for 16-18 minutes at 350°F (180°C) until the outsides are golden brown, and dry.
• Let the bites cool down on the tray for 10 minutes, then gently transfer them to a cooling rack. I used a teaspoon to remove them from the muffin pan without breaking. They are still a bit soft and will firm up as they cool down.
• Meanwhile, prepare the cinnamon sugar. In a small bowl, stir sugar and cinnamon.
• Let the donut holes cool down for 30 minutes, then spray mild-taste oil around the donut holes and roll them into cinnamon sugar.

Nota

Nota 1: Almond meal works too, but the color will be darker and the texture a bit gritty. If allergic to nuts try my 2-ingredient donuts holes

Nota 2: or tapioca flour, or corn starch. The purpose of this ingredient is to add a bit of chewy texture to the donut holes. Since almond flour has no gluten, you can expect a bouncy, fluffy donut hole, but adding a starch will mimic the chew of classic donuts.

Nota 3: You can use any dairy-free yogurt or regular yogurt if preferred. I am baking with dairy-free, unsweetened coconut yogurt.

Nota 4Mana-mana pemanis cecair boleh digunakan.

Nota 5: You can also use pumpkin pie spices.

Nota 6: Any granulated sweetener works, like raw cane sugar, coconut sugar, sugar, brown sugar, or allulose for a sugar-free option

Nota 7: I am using a mild-taste olive oil spray or a pastry brush and melted refined coconut oil to brush the outside of the donut holes.

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pada Suhu AmbienSimpan pada suhu bilik sehingga 4 hari di dalam bekas kedap udara.

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Pemakanan

Berkhidmat: 1lubang donat | Kalori: 102.1kcal | Karbohidrat: 11.5g | Protein: 2.9g | Lemak: 5.6g | Lemak tepu: 0.4g | Lemak tak jenuh ganda: 0.001g | Lemak tak jenuh tunggal: 0.002g | Natrium: 9.6mg | Potasium: 21.9mg | Serat: 1.4g | gula: 6.6g | Vitamin A: 1.1IU | Vitamin B12: 0.03Pg | Vitamin C: 0.01mg | Kalsium: 38.7mg | Iron: 0.5mg | magnesium: 2mg | Fosforus: 6.4mg | zink: 0.1mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung Badam – This is the main ingredient that gives the donut holes their structure and a naturally moist, dense texture. Using almond flour gives these a richer flavor compared to classic donuts.
• Tepung Akar Garut – This acts as a thickener and binder, helping to give the donut holes a chewy texture. You can also use tapioca flour or cornstarch.
• Yogurt Bebas Tenusu – This ingredient adds moisture and a slight tanginess to the dough. Any dairy-free yogurt works, or you can use regular yogurt if you like.
• Sirap maple – This provides the primary sweetness for the donut holes. You can also use other liquid sweeteners, like agave or date syrup.
• Kayu manis – This spice adds a warm, classic flavor that pairs perfectly with the almond flour and maple syrup. Pumpkin pie spice is a great substitute.
• Ekstrak vanila – This enhances the overall flavor with a sweet, aromatic note.
• Gula Tidak Bertapis – This is used for the cinnamon sugar coating and adds sweetness and a bit of crunch. Any granulated sweetener works well here, including coconut sugar or a sugar-free alternative like allulose.
• Minyak Zaitun Perisa Ringan – This is used to make the cinnamon sugar stick to the baked donut holes. You can also use a different mild-flavored oil or melted refined coconut oil.

How to Make Almond Flour Donut Holes

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk lubang donat yang sempurna.

• Know the Flavor – This recipe has a distinct almond taste and a chewy texture, not the light, fluffy texture of a traditional donut. If you prefer a classic donut, you might like my wheat-based donut hole recipe sebaliknya.
• Vary the Flavor – You can swap the yogurt for other ingredients like applesauce, pumpkin puree, or mashed banana to create different flavors.
• Boost Chewiness – For an even more chewy texture, you can swap the arrowroot flour for a tablespoon of whole psyllium husk.
• Keep the Starch – It’s important not to skip the arrowroot or other starch. This is what gives the donut holes their chewy texture. Without it, they will be crumbly and end up like an almond cookie.

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