Name: Jelly Doughnut Holes
Prep time: 30 min
Total time: 1 h
Ingredients: 1½ cups all-purpose flour; ⅓ cup almond flour; ¼ cup rolled oats; 4 teaspoons sodium-free baking powder; 1 teaspoon ground cinnamon; 1½ cups plant milk; ¼ cup plus 2 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; 1 tablespoon pure vanilla extract; ¾ cup store-bought fruit-only jam

Prep-time: 30 minutes / Ready In: 1 hour
Makes 24 doughnut holes
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These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest results.

By Darshana Thacker Wendel, Nov 27, 2018

Ingredients

1½ cups all-purpose flour
⅓ cup almond flour
¼ cup rolled oats
4 teaspoons sodium-free baking powder
1 teaspoon ground cinnamon
1½ cups plant milk
¼ cup plus 2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
¾ cup store-bought fruit-only jam

Instructions

Preheat oven to 350°F. Prepare a silicone mini-muffin mold.
To make the batter, in a large bowl, mix together the flours, oats, baking powder, and cinnamon. Add milk, maple syrup, vinegar, and vanilla. Mix lightly just until combined; don’t overmix. Let the batter stand for 5 minutes.
Without stirring, scoop 2 tablespoons of batter into each muffin mold.
Bake for 30 minutes.
Remove doughnuts from oven and let cool for 15 to 20 minutes in the molds; then carefully pop them out of their molds to finish cooling.
Fill a piping bag with the fruit jam. Poke a hole in the top of a doughnut with the tip of the icing bag, and fill with jam just until jam overflows from hole. Poke a second hole in the side of the doughnut, away from the top hole, and fill with jam. Repeat with remaining doughnuts.

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Jill2 years ago

Is there a replacement for apple cider vinegar?

Anne5 months ago

Any other vinegar, lemon or lime juice?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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