Rawmazing Doughnut Holes
I remember when I first started experimenting with raw food recipes, I came across a raw food recipe for “doughnut holes”. That was a few years ago. Today, I decided to revisit the concept and wanting something that really reminded me of a cinnamon doughnut hole, threw together this quick version. Made with Brazil nuts for a base, some oat flour, flaked oats and coconut oil, a quick roll in cinnamon and sucanant gives a great tasting treat.
Brazil nuts are nutrient dense. They are full of protein, copper, niacin, magnesium, fiber, vitamin E and selenium. Selenium is a powerful antioxidant that works to neutralize dangerous free radicals. Sucanant is a unrefined sugar cane juice. It is made by heating, so not considered raw, but like maple syrup, is not processed.
Fine chop Brazil nuts in the food processor. Combine with oats and oat flour.
Mix together wet ingredients, stir into dry.
Mix together Sucanant and Cinnamon
Roll into balls and then roll in sucanant cinnamon mixture, refrigerate.
- 2 cups Brazil Nuts
- 1/2 cup Oat Flour (made from raw oats)
- 1 cup Flaked Oats (raw)
- 1/3 cup Coconut Oil
- 1/3 cup Maple Syrup (not raw but used in raw food recipes)
- Chop Brazil nuts in food processor until fine.
- Combine dry ingredients in a bowl.
- Combine wet ingredients, mix together and then add to the dry ingredients. Stir.
- Squeeze into balls.
- Roll in sucanant cinnamon mixture and refrigerate.
- 1/3 cup Sucanat (not raw but not processed, used in raw recipes)
- 1 1/2 teaspoons Cinnamon
- Combine and put through blender. I use a coffee grinder for this to break up the grainy sucanant. You can skip this step and just combine the ingredients.
Jennifer wrote on January 21, 2015
These are so amazing! I am so glad I recovered the recipe, I am craving them!
Doris wrote on August 5, 2014
My friend Terry made these over the weekend and they are AMAZING!!!!! I love them!
Susan wrote on August 21, 2014
So glad you liked them, Doris!
Christine wrote on July 7, 2013
I used almonds instead of Brazil nuts and honey instead of maple syrup just because that’s what I had. Worked beautifully and surprisingly a lot like doughnut holes (but it’s been years since I’ve had the real ones). I made sure to process the nuts until the oils came out and I think that helped the binding and helped hold it together nicely. Thanks for a great recipe!
Autumn wrote on April 4, 2013
Do you have any way for your recipes to be printed without printing the whole page? If I try to print this it’s 20 pages lol! Your recipes are great!
Sarah wrote on February 10, 2013
Just tried this. Followed the recipe almost exactly (except subbed quick rolled oats for flaked oats as store did not carry flaked. Read it was okay to do so online) however, mine would NOT stick! No matter how hard I tried I could not roll them into balls…just blobs that crumbled and fell apart. Now I have a bowl of the mixture in the fridge that I’m not quite sure what to do with. Suggestions? Advice? Help?!
Susan wrote on February 10, 2013
Quick rolled oats are going to be very different and much more absorbent than rolled oats. You can add a little liquid to make the dough softer.