Amazeballs: No-Bake Donut Holes
In this recipe, you will learn how to make a nutritious alternative donut hole. Some may wonder, why would you want to make your own donut holes?
Conventional donut holes like commercial name brands contain refined white flour, milk powder, egg yolks, hydrogenated oil, Butylated hydroxytoluene (BHT), Polysorbate 60, calcium propionate, and are fried in oil, and coated with refined white sugar. The “traditional” version is considered processed “food” that is nutritionally deficient, unhealthy, and because of the unnatural chemical additives, down right bad for you.
Ditch the Same Old, Same Old
A majority of vegan donut hole products out there follow the same style of food making – (ie: using wheat flour, being fried in oil, and coated with refined sugar). Other healthier versions (non-fried) claim to be raw, but contain ingredients that are cooked (ie: maple syrup), or are steamed, (ie: rolled oats).
Out With The Old, In With The New
To produce a truly wholesome treat that is healthy enough to eat as breakfast, a snack, or a dessert, that even raw food purists would be comfortable eating is simply to change a few ingredients to ones that don’t require any cooking.
In order to address this issue, the original living foods recipe for Amazeballs was born. Instead of oats, we will be using a seed – Buckwheat. Even though “wheat” is a part of its name, it is entirely different than wheat, and has zero gluten and is considered a gluten-free grain. So those with Celiac disease can enjoy these. The sweeteners are also complex rather than refined sugars as they come from a whole fruit – dates. And the glaze uses raw agave nectar which is low glycemic, so this is also a good option for those needing to satisfy their sweet tooth, but maintain a low glycemic index.
If you are worried about the fat, understand that animal-based fats and plant-based fats aren’t equal. This report from Harvard and this article in Times magazine explains more. But if you’d rather skip the glaze, you can do that too, because they still taste fabulous whether you add the glaze or not.
