In this recipe, you will learn how to make a nutritious alternative donut hole. Traditional donut holes contain refined white flour, milk powder, and are fried in oil, and coated with refined white sugar. The “traditional” version is considered processed “food” that is nutritionally deficient, and unhealthy.
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.
Creates about 48 servings
2 cups of buckwheat groats
2 cups of cashews*
2 dozen medjool dates (remove all pits and any top caps)
2 tablespoons date syrup
1/4 cup coconut oil
3 tablespoons raw agave
(*NOTE: if allergic to cashew, you can use macadamia nuts, walnuts, pecans, almonds, or brazil nuts. If you are allergic to all nuts, you can use either shelled hemp or sunflower seeds)
Soak buckwheat groats in water overnight
Set out buckwheat in sprouting tray, or strainer and rinse day and night for 3 days to sprout
Dehydrate sprouted buckwheat between 112-115 degrees for about 4 hours or until they are completely dry (note: steps 1-3 can be taken care of at any time to produce a jar of buckwheat flour for use for many different recipes, not just for this recipe)
Add the buckwheat to a food processor and blend to a flour and pour the flour into a bowl
Add the nut or seed base of your choice and add to the food processor and blend into a flour
Separate the two different flours to make two equal batches in the food processor
Combine half the buckwheat flour and seed or nut flour in the food processor and add about 12 medjool dates and blend flour with dates
Add one tablespoon of date syrup to moisten. When blending, you should see the flour begin “caking” where it clumps together. If it is still too dry and isn’t caking, feel free to add a little more date syrup.
Pour out mixture into a large bowl
Repeat steps 7, 8, & 9 to blend the second batch of flour and dates with date syrup and add to the bowl.
Create the amazeballs either using a cookie scooper, or a teaspoon, or your hands, and make sure than are compacted tightly and make them evenly mouth sized.
Add the jar of coconut oil in a bowl with hot water to melt the coconut oil
Pour the coconut oil into a separate bowl and combine with raw agave and whisk thoroughly until the oil and sweetener are thoroughly blended
Dip the amazeballs in the glaze and set on serving tray, or dish that you can put in the freezer to quickly cool the glaze (if you put it in the refrigerator, the oil pools at the bottom, so the freezer sets the glaze faster)
Enjoy eating and refrigerate the balls in a sealed container. They are good for weeks. (if you can make them last that long)