Gogoși cu făină de migdale (fără cereale, fără ouă, fără zahăr rafinat)

Acestea Găuri de gogoașă cu făină de migdale 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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Găuri de gogoașă cu făină de migdale

Acestea Găuri de gogoașă cu făină de migdale 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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Timp de pregatire: 10 minute min

Timp de gătit: 12 minute min

Timpul total: 22 minute min

Curs: Desert, Gustare

Bucătăria: american

porţii: 10 găuri

calorii: 102.1 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ceaşcă Faina de migdale - (nota 1)
• ▢ 2 linguri Făină de arorut - (nota 2)
• ▢ 3 linguri Iaurt fără lactate - (nota 3)
• ▢ 3 linguri Sirop de arțar - (nota 4)
• ▢ ½ linguriță Scorţişoară - (nota 5)
• ▢ 1 linguriță Extract de vanilie

Acoperire cu zahăr de scorțișoară

• ▢ 3 linguri Zahăr din trestie nerafinat - (nota 6)
• ▢ 1-2 lingurițe Scorţişoară - (nota 5)

To coat the baked donut hole/stick cinnamon sugar

• ▢ 2-3 spray of Ulei de măsline cu aromă blândă - (nota 7)

Instrucțiuni

• 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.

notițe

Notă 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

Notă 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.

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

Notă 4: Any liquid sweetener works.

Notă 5: You can also use pumpkin pie spices.

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

Notă 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.

Modul cuptorEu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15 °C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Stocare: Store at room temperature for up to 4 days in an airtight container.

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Nutriţie

servire: 1gaura gogoasa | calorii: 102.1kcal | Carbohidrați: 11.5g | Proteină: 2.9g | Gras: 5.6g | Grăsime saturată: 0.4g | Grăsimi polinesaturate: 0.001g | Grasime monosaturata: 0.002g | Sodiu: 9.6mg | Potasiu: 21.9mg | Fibră: 1.4g | Zahăr: 6.6g | Vitamina A: 1.1IU | Vitamina B12: 0.03pg | Vitamina C: 0.01mg | Calciu: 38.7mg | fier: 0.5mg | Magneziu: 2mg | Fosfor: 6.4mg | Zinc: 0.1mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• Faina de migdale – 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.
• Făină de arorut – This acts as a thickener and binder, helping to give the donut holes a chewy texture. You can also use tapioca flour or cornstarch.
• Iaurt fără lactate – 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.
• Sirop de arțar – This provides the primary sweetness for the donut holes. You can also use other liquid sweeteners, like agave or date syrup.
• Scorţişoară – This spice adds a warm, classic flavor that pairs perfectly with the almond flour and maple syrup. Pumpkin pie spice is a great substitute.
• Extract de vanilie – This enhances the overall flavor with a sweet, aromatic note.
• Zahăr nerafinat – 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.
• Ulei de măsline cu aromă blândă – 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

Sfaturile de copt ale lui Carine

Let me share a few more tips for perfect donut holes.

• 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 in schimb.
• 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.

More Donut Hole Recipes

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