Cashew Sugared Donut Holes
Cashew Sugared Donut Holes are an original.
Servings 36 Donut Holes
- 1 all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup coconut sugar
- 1/2 teaspoon salt
- 1 egg substitute - of your choice
- 1/2 cup dairy-free milk such as cashew or almond milk
- 2 tablespoons dairy-free butter - melted
- Coconut Oil - for deep-fat frying
Cashew Sugar Crumb Mixture
- 1/4 cup dairy-free butter - melted, for rolling - not to go in the crumb mixture
- 1/2 cup cashews
- 2 tablespoons coconut sugar
- 2 tablespoons brown sugar
In a large bowl add the flour, baking powder, baking soda, coconut sugar and salt.
In a separate small bowl mix the egg substitute, dairy-free milk and non-dairy butter. Mix well.
Add the wet ingredients to the dry ingredients.
Heat oil in a deep fryer to 375°.
When the temperature is reached drop dough by a heaping tablespoon full into oil. You can scoop the dough off of the spoon with another spoon if necessary.
Do not crowd. Cook about 5 at a time depending on the size of your deep fryer. They will float to the top.
Fry until browned. They only take about 2 minutes. Flip over once during frying.
When finished frying, remove and set on paper towels to drain .
Cashew Sugar Crumb Topping
Place the cashews and both sugars in a food processor.
Pulse until cashews are very small crumbs
Pour out into a plate for rolling.
Lightly/quickly roll each doughnut in the melted butter and firmly roll in the crumb mixture.
Roll all of the donut holes in this way and then let cool completely before packing in a tightly covered container.
Serving: 1Donut Hole | Calories: 44kcal | Carbohydrates: 4g | Fat: 2g | Sodium: 85mg | Potassium: 33mg | Sugar: 2g | Vitamin A: 5IU | Calcium: 11mg | Iron: 0.2mg