Anyway, this Gluten Free-Paleo Donut Muffins that I made last week was based on the recipe I found in Pinterest which is actually a donut recipe. I liked it because it's healthy and gluten-free and most of all not fried but baked. So I took it and modified it and instead of making donuts, I made muffins. And the result was heavenly!
Well, I am not really a donut junkie and since I turned Gluten Free last year, donuts are not in my list of comfort food. But when I found this recipe, it gave me a whole new perspective in snacking. The first time I tried this recipe, I made muffins because I forgot that I have a cake pops maker. So for the second time around, I used my cake pops maker and the result was not disappointing.
So here you go friends, as promised... my Gluten-Free-Paleo Donut Holes or Muffins
Gluten Free-Paleo Donut Holes
1 1/2 cups blanched Almond Flour
4 jumbo eggs or 5 medium eggs
1/4 tsp. baking soda
1/4 tsp. vanilla
1/4 tsp. kosher salt
3 tbs. maple syrup (or agave)
1 tbs. cinnamon
1. Mix all ingredients in the mixing bowl.
2. Pour batter into the cake pops maker (or donut maker, or donut circles in a pan) and fill almost to the edge then close the lid. It takes 3 minutes for the donut holes to cook in the cake pops maker or donut maker. Whisk the batter in between batches. If you prefer to bake in muffin tins, preheat oven to 300 degrees F. Bake the donuts for 20 minutes or until the donuts turn brown.
I will try make this again with added fruits and nuts and blog about it again next time. So come and visit again.
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