Gingerbread Donut Holes

 

1 ¼ cup gluten-free flour

2/3 cup arrowroot powder

2 Tbsp. Garden of Life Golden Flaxseed

2 Scoops Garden of Life Collagen Peptides

½ cup pumpkin pie puree (or ½ cup cooked/mashed sweet potatoes)

¼ cup maple syrup

2 tsp. baking powder

½ tsp. ginger powder

¼ tsp. salt

¼ tsp. allspice powder

 

Glaze:

½ cup melted Garden of Life Coconut Oil

½ cup coconut palm sugar

2 ½ tsp. cinnamon

½ tsp. ginger powder

 

Makes: 20 Donut Holes

 

Preparation: Preheat oven to 350 degrees. Place all dough ingredients into the food processor using the “s” blade and process until batter is sticky. Grease donut hole pan with coconut oil and place batter into each cavity, forming gently into ball-shaped donut holes. Bake for 16 minutes then let cool for 5 minutes before rolling into glaze. To make the glaze, whisk together all glaze ingredients with a fork. Store donut holes in refrigerator for up to 5 days.

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