Sweet Debbie's Organic Treats
Makes about 20 donut holes
There is a misconception out there that the coconut is a tree nut because it ends with the letters “n-u-t” and grows on a “t-r-e-e.” But I assure you the coconut is a drupe, which means it’s a fibrous, one-seeded piece of fruit. So next time someone mistakenly declares that coconuts are tree nuts, you should ask them if donuts are “n-u-t-s,” as well.
Nutrition Information Per Serving (1 donut hole): 70 calories, 3 g total fat, 0.0 mg cholesterol,
12 g carbohydrates, 30 mg sodium, 1 g fiber,1 g protein, 3 g sugars
You Will Need
Preheat oven to 325°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.
Whisk together the two flours, shredded coconut, baking powder, guar gum and salt in a large bowl. Make a well in the middle.
Microwave the coconut nectar and coconut oil in a 2-cup measuring cup for 20 seconds. Add the coconut milk, vanilla and stevia and stir to combine. Pour into the flour mixture and stir until the liquid is absorbed.
Take about ½ 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.
Pour the shredded coconut into a small bowl and the coconut milk into a cup. Dip the dough balls, one by one, in the coconut milk, roll them around in the shredded coconut and place them about 2 inches apart on the prepared pan.
Bake the donut holes for 12 to 13 minutes, or until they bounce back slightly to the touch. Rotate the pan from front to back after about 9 minutes of baking.
Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes to cool completely.
Keep in an airtight container for up to 3 days, or wrap individually and freeze for up to 3 months.