Baking with cashew butter is tough to beat! You don’t always associate doughnuts as healthy, but we took a traditional fried doughnut recipe and gave it a facelift. Baking these doughnut holes is one way to reduce the fat without compromising flavor. The kick of cardamom makes these unique, and a fun way to enjoy breakfast.
Doughnut Hole Ingredients:
1 1/3 c all-purpose flour or gluten free baking mix
3/4 tsp baking powder
1/8 tsp baking soda
Pinch of sea salt
1/4 tsp ground cardamom, or to taste
1 T Betsy’s Best Gourmet Cashew Butter
1/4 c granulated sugar
4 T coconut oil, melted
1/2 c almond milk, room temp
1 large egg, room temp
1/2 tsp vanilla extract
soften butter or cooking spray
Doughnut Glaze Ingredients:
1 c powdered sugar or a bit more, as needed
1/2 tsp Betsy’s Best Cashew Butter
2-3 tsp almond milk
Preheat the oven to 350 degrees F
Using a cake pop mold, spray with cooking spray. Mix together the flour, baking powder, baking soda, salt, cardamom, and sugar. In a separate bowl, mix Betsy’s Best Cashew Butter, melted coconut oil, almond milk, egg, and vanilla, and stir until cashew butter is blended. Add flour mixture to butter mixture and stir until combined making sure not to over mix.
Spoon mixture into cake pop molds. Bake for about 8 minutes. Meanwhile, mix together the glaze and set aside. Add more almond milk if needed to thin glaze for easy coating. When doughnuts are done, remove from oven and allow to cool and transfer to a wire rack. Glaze the doughnuts and place back on wire rack until glaze hardens. Yield 16 doughnut holes
Skip the glaze if you want to reduce the sugar content, or lightly dust the doughnut holes with powdered sugar. You can also make these in a doughnut shape with a doughnut baking mold.