Hi friends! Happy Friday! I have a new recipe to try today….maybe out of your comfort zone…but it is worth a try.
Have you baked with almond flour? I was intrigued by this when I read an article recently about the great health benefits. I have to say that the jury is still out on weather I loved it or not. I didn’t mind the taste…actually was sweet and flavorful….but I am not sure about the texture. These donut holes came out a tad “chewy”. I don’t believe it was the recipe (although you put 4 eggs in anything and it will probably be a bit chewy). Maybe it is just because I am so used to baking with King Arthur (white and wheat is normally what I use)….that I need to give it some time to see if I can rotate some almond flour recipes into our baked goods. I do think the next time I make them I will roll them in powdered sugar and maybe cut out one of the eggs. Never the less….I wanted to give you a starting point too…in case you would like to try and bake something new. (I realize many folks on the paleo diet frequently use almond flour….I however am not on that diet….I merely wanted to try something new:)
For these donut holes I used the Babycakes cake pop maker. You can bake these also….but I haven’t tried. I would highly recommend this fabulous little electric if you don’t have one. Love it!
I found some almond flour on amazon and purchased a small package. From what I have learned…you want a flour that is super fine—you are not going to like a mill ground almond flour in baking. This is what I purchased and it showed up in 2 days. I didn’t use much so I portioned it out in freezer bags so I could use some later.
Almond Flour benefits…
Almond flour contains 160 calories in 1/4 cup, and 320 calories in 1/2 cup. In contrast, whole-wheat flour has 204 calories in 1/2 cup. Almond flour is high in fat, with 1/4 cup containing 14 g of total fat, 1 g of saturated fat and no trans fat. The fat in almond flour comes mainly from monounsaturated and polyunsaturated fats. You get about 35 percent of your vitamin E requirement for the day, 20 percent of your magnesium needs and 6 percent of your daily requirement for both iron and calcium. Your body uses vitamin E for the health of your red blood cells, and magnesium for your muscle function, bone strength and energy needs. Almond flour also gives you 6 g of protein and 3 g of fiber per 1/4 cup, which is about 12 percent of your fiber requirements, if you aim for consuming 25 g a day.
So here is how I made these donut holes….
So will you try something new today?
Adapted from ComfyBelly
Also, if you had just 3 seconds of time….would you mind filling out this super quick survey? Just wanted to get a little feedback…thanks friends!
Sharing at Whipperberry, HOH
- 1 cup of almond flour or other nut flour
- 4 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1 teaspoon of vanilla
- 2 tablespoons of maple syrup
- 1/2 cup mini chocolate chips
- Whisk together all the ingredients well.
- Pour the batter into the donut circles in a pan or donut maker. Fill almost to the edge and then close the lid on the donut maker. Whisk the batter between batches. If you are baking them in the oven, preheat the oven to 300 degrees F, and then bake the donuts in the oven for about 20 minutes, or until they begin to turn brown.
- In the donut maker, they only take about 3 minutes or so before they are ready, and this depends on the donut maker as well.
- Once they are cooled, you can top with honey and cinnamon, toasted coconut, chocolate, maple syrup, dip in ice cream or yogurt, or just eat them plain!
This is awesome! I’m planning on using up my almond flour this weekend for a baked good! I hope it turns out as well as these holes did!
I’ve made donut holes using a mini muffin tin and they turned out fabulous. I need to come up with some good flour substitutes as my son was diagnosed as allergic to flour, corn, tomato, peanuts, walnuts and soy. Unfortunately, my fiance is allergic to almonds (we discovered this when he consistently turned beat red after using almond soap). Thanks for sharing this! I’m pinning to my allergy free cooking pinterest board.
I came across a pin on Pinterest and had a bag of almond flour I’ve been meaning to try….soooo I tried it! I used only three eggs as suggested, I only had cinnamon chips, and added a half tablespoon of olive oil just cause I wanted them to be moist. Well they turned out fabulous!!!! I have the nostalgia brand doughnut hole maker i think it makes bigger holes, so I had to adjust cooking times. But they were firm, maybe slightly chewy on the outside, and the inside was very moist, almost pancake moist! So I’ll probably decrease the oil next time. I’m wondering if your chewiness was from cooking them a tad too long???? Anyway, great recipe!! Thank you!!!
I have latent celiac disease so I’ve become used to baking with alternative ingredients, but I’ve had half a bag of almond flour in my pantry for months now and haven’t known how to use it. I used 3 eggs as recommended, omitted the chips and added lots of spices in the batter (1/2 Tbs Cinammon, 1/2 tsp each: Ginger, Allspice, Nutmeg, and a dash of cloves. I baked them in my mini muffin pan and they came out great! They were a tad dry, though I took them out of the oven, I’ll have to try adding some olive oil next time!
I have never used almond flour! Can you just substitute it for regular all purpose flour? These look delish by the way!
I’m really enjoying the design and layout of your blog. It’s a very easy on the eyes which makes it much more pleasant for me
to come here and visit more often. Did you hire out a designer to create your theme?
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