Cinnamon Donut Holes

28 May

Raw Cinnamon Donut Holes

My husband tells me today that he’s been craving Donuts.  Not just any donuts, but Krispy Kreme Donuts. And he’s been craving it for 3 weeks.

Ugh.  Really? Why didn’t he tell me earlier?

Not one to encourage processed foods in my house, I scramble and come up with these Cinnamon Donut Holes tonight.  Son was happy I had dessert and devoured them.  Hubby doesn’t crave the other donuts as much anymore.

I consider that a success.

Place in a bowl:

1/2 cup raw coconut flour (use high speed blender or food processor to grind dried shredded coconut to a fine powder, be careful not to over grind or else you will end up with coconut butter)

1 cup raw oat groats flour (soak oat groats overnight, drain and rinse the next day, sprout if you wish, dehydrate and process in a high speed blender to a fine powder – or grind raw rolled oats to a powder, if you wish)*

1 cup raw sprouted soft wheat flour (soak soft wheat berries overnight, drain and rinse the next day, sprout if you wish, dehydrate and process in a high speed blender to a fine powder)*

* I always have these on hand and keep them in the refrigerator or freezer.

Add to the bowl:

1/2 tsp sea salt

1 tsp vanilla extract

5 tbspns extra virgin coconut oil at room temperature

5 tbspns raw local honey

Mix together until a batter forms.  If it is still to dry, add just a little water at a time to create a batter that sticks. Roll into small balls.  Coat with ‘powdered cinnamon sugar’. Although not raw, this is the least processed and closest alternative to the sugar coating of regular donuts.  Grind together in a high speed blender:

2 tbspns ground cinnamon

6 tbspns Sucanat (dried whole cane sugar)

Alternatively, you can coat the donuts with more ground coconut flour or dip in raw chocolate syrup (2 tbspns raw local honey mixed with 1-2 tbspns raw carob powder or raw cacao powder) for a Donut Fondue!

Serve immediately and enjoy!

Once refrigerated or frozen, allow to thaw at room temperature before serving.

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