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Dairy & Gluten Free Carrot Cake Donut Holes

Ingredients

Makes ~24 holes
1/4 cup
Vegan Butter
1 tsp
Vanilla Extract
1
Pasture-Raised Egg
1/2 cup
Unsweetened Nut Milk
1/3 cup
Carrot Purée {instructions below}
Dry:
1 cup
1-1 Gluten Free Flour
1/3 cup
Big Tree Farms Brown Coconut Sugar
1/2 tsp each
Baking Powder & Soda
1 tsp
Cinnamon
1/4
tsp Nutmeg
Pinch of Sea Salt⁠
Coating:
~2 tbsp
Melted Vegan Butter
1/3 cup
Big Tree Farms Brown Coconut Sugar
2 tsp
cinnamon
1/3 cup
Powdered Sugar
Pumpkin Purée:
1/2 lb
Baby Carrots
Pinch of Sea Salt

Directions

  • For your purée, add carrots to a boiling pot of water with some sea salt. Let them cook for ~20 mins.
  • Then add the carrots plus roughly 1/3 cup of the water to blender & pulse until creamy. Use + or – water for desired consistency. Set aside.
  • Preheat your oven to 350°.⁠
  • In a bowl, use hand mixer to whip the butter & vanilla together.⁠ Then add in the remaining wet ingredients & beat again.
  • Then, add in your dry ingredients. Evenly mix with a wooden spoon.
  • Add to a mini muffin pan. I filled up about 23/24 molds. Smoothen out the tops. Cook in the oven for roughly 15-18 minutes.⁠
  • Then, let them cool for at least 15-20 mins before coating.
  • While they cool, get your ingredients ready. Melt your butter in a small bowl. In another, add in your sugar + cinnamon mixture. And then in a 3rd bowl, add in powdered sugar.
  • Dip some donuts into your melted butter, & then the sugar mixture. And then some straight into the powdered sugar. Enjoy!
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IN THIS RECIPE

Organic Brown Coconut Sugar

Unrefined, low glycemic and rich in essential nutrients, our Brown Coconut Sugar is rooted in tradition. Minimally processed using the same ancient methods that are passed down generation to generation. Offers an incredibly delicious and better-for-you 1:1 replacement to cane sugar....

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