Healthy Baked Gluten Free-Dairy Free Doughnut Holes

Good morning!


Hopefully your Saturday morning has been as sweet as mine!

I have spent the whole morning baking in the kitchen, and absolutely loving it!


Derrick is finally home for a few consecutive days so I decided to get out of bed early and make him his favorite breakfast-doughnut holes!


Derricks Less Healthier Version!


I can’t help myself around homemade baked goods so to keep myself from indulging in the fried breakfast I made my love, I made myself a gluten free, dairy free, guilt free, baked version of the comfort food.


Healthy Homemade Baked Doughnut Holes-Gluten Free and Dairy Free!

  • Servings: 6+
  • Difficulty: easy
  • Print



1/3 C Almond Milk
1 Tsp Vinegar
3 Tbs Vegan Dairy Free Buttery Spread
3/4 C Almond Flour
1/4 C Rice flour (any gluten free flour, coconut flour would work as well)
1/4 C Raw Sugar
1 Large Egg
2 Tbs Organic Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Baking Powder
1/4 Tsp Salt
1/8 Tsp Nutmeg

1 C Raw Sugar
1 Tbs Cinnamon
4 Tbs Vegan Dairy Free Buttery Spread



Preheat oven to 400 degrees.
In a small bowl combine almond milk and vinegar, set aside until curdled. In a large bowl combine the almond flour, rice flour, baking powder, salt, and nutmeg.
In another small bowl melt butter and set aside to cool. Once the butter has cooled stir in the agave, raw sugar, and egg.
Combine the almond milk and vinegar mixture and sugar mixture in with the dry ingredients. Stir until mixed will.
Grease muffin-pan and place 1 Tbs of dough in bottom of each muffin holder.
Bake in oven for 10-13 minutes, or until lightly browned.
Note: These will expand in the oven, the smaller amount you place in each muffin container, the smaller the β€˜doughnut hole’ will be. Using a mini muffin pan would be best if you want yours to turn out smaller!


While the doughnut holes are baking, melt the buttery spread and set aside until the muffins are done and cooled.
In a small bowl combine the raw sugar and cinnamon.
Once the doughnut holes have cooled, dip them in the melted buttery spread then coat completely in the cinnamon sugar.
Serve and enjoy!




For lunch I am enjoying a homemade chicken Cesar salad.

I inherited the most incredible homemade Cesar salad dressing from Derricks mother, and I am obsessed! I put the homemade dressing over some romaine lettuce, orange cherry tomatoes, sliced almonds, and pieces of chicken from a whole chicken I baked for dinner this week!

Seriously, YUM.




After lunch Derrick, the pup, and I are headed out for an afternoon hike in the badlands

North Dakota may not be everyone first choice destination, but this is what is in my backyard…and I just can’t get sick of it!


Have a beautiful Saturday!



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