mga ito Mga Butas ng Donut na may Harina ng Almond 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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Nagustuhan mo ba ang resipe na ito?
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Mga Butas ng Donut na may Harina ng Almond
mga ito Mga Butas ng Donut na may Harina ng Almond 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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Servings: 10 butas
Mga Calorie: 102.1 kcal
Ingredients
- 1 tasa Flour ng Almond - (tala 1)
- 2 tablespoons Harina ng Aras - (tala 2)
- 3 tablespoons Yogurt na Walang Dairy - (tala 3)
- 3 tablespoons Maple syrup - (tala 4)
- ½ kutsarita kanela - (tala 5)
- 1 kutsarita Vanilla Extract
Cinnamon Sugar Coating
- 3 tablespoons Hindi Pinong Cane Sugar - (tala 6)
- 1-2 kutsarita kanela - (tala 5)
To coat the baked donut hole/stick cinnamon sugar
- 2-3 spray of Banayad na Lasa ng Langis ng Oliba - (tala 7)
tagubilin
- 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.
Mga Tala
Tandaan 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
Tandaan 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.
Tandaan 3: You can use any dairy-free yogurt or regular yogurt if preferred. I am baking with dairy-free, unsweetened coconut yogurt.
Tandaan 4Puwede ang kahit anong likidong pampatamis.
Tandaan 5: You can also use pumpkin pie spices.
Tandaan 6: Any granulated sweetener works, like raw cane sugar, coconut sugar, sugar, brown sugar, or allulose for a sugar-free option
Tandaan 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.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
ImbakanItabi sa temperatura ng kuwarto nang hanggang 4 na araw sa lalagyang hindi papasukan ng hangin.
Pagkain
Paglilingkod: 1butas ng donut | Mga Calorie: 102.1kcal | Carbohydrates: 11.5g | Protina: 2.9g | Taba: 5.6g | Saturated fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated na taba: 0.002g | Sosa: 9.6mg | Potassium: 21.9mg | Hibla: 1.4g | Asukal: 6.6g | Vitamin A: 1.1IU | Bitamina B12: 0.03Pg | Bitamina C: 0.01mg | Calcium: 38.7mg | Iron: 0.5mg | magnesiyo: 2mg | Posporus: 6.4mg | Zinc: 0.1mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Flour ng Almond – 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.
- Harina ng Aras – 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 na Walang Dairy – 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.
- Maple syrup – This provides the primary sweetness for the donut holes. You can also use other liquid sweeteners, like agave or date syrup.
- kanela – This spice adds a warm, classic flavor that pairs perfectly with the almond flour and maple syrup. Pumpkin pie spice is a great substitute.
- Vanilla Extract – This enhances the overall flavor with a sweet, aromatic note.
- Hindi Nilinis na Asukal – 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.
- Banayad na Lasa ng Langis ng Oliba – 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
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong butas ng donut.
- 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 sa halip.
- Pag-iba-ibahin ang Lasa – 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.
I miss donuts! Being gluten free and animal protein milk free (vegan), you can’t find donuts anywhere! I did everything listed above and even added a scoop of my vegan Ghost protein powder that is Cinnabon flavored. Let me tell you, *chef’s kiss* so good!!! Adding my protein powder didn’t change any aspects of the consistency (I tried the Kitchen’s version first before subbing in my protein powder). Highly recommend for anyone missing donuts!!
Thank you so much for this lovely review. I love how you adapted the recipe too.