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.
Doughnut Holes
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.
Doughnut Holes
Holes
- 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.
Topping
- 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.
Valerie wrote on January 31, 2011
Hi Susan! Thank you for this recipe…my boys love donut holes. I just put my batch in the refrigerator. I am going to test them on the kids tomorrow. My Coconut Oil was hard so I used a hand mixer to mix up the wet ingredients. Since I didn’t have flaked oats I used Oat Bran. They look beautiful!
Susan wrote on January 31, 2011
You should always soften your coconut oil and coconut butter. It will make it much easier!
ben wrote on December 25, 2010
Thank you very much, Susan. Made these on Saturday, put them in little paper pastry cups, and stashed the lot in the fridge. I find these taste better after a day in the fridge, because the outside gets firm & crisp, & the inside is exactly like the inside of a crumb donut. I used rolled oats instead, since I didn’t have oat flakes handy. Ground them up in my coffee grinder. The recipe is a huge success.
Gayla wrote on November 28, 2010
Susan, Could you clarify where you get your oat groats, please? I checked out the blog post you linked to, as well as the website for the cool grain mills, but when I clicked on grains, it looks like all they are selling now is wheat. I already own a grain grinder, and would love to get back to using some grains, but I am not sure where to buy them to be certain they are raw. Thanks! Gayla
Cathleen wrote on November 15, 2010
I’m a visual learner and when you put the pictures of how it’s suppose to look and also the steps, it’s very helpful, especially the one for nut butters.
Thanks,
Cathleen
donna wrote on November 3, 2010
I have to watch my sugar dr. said no sugar would these doughnut holes be good for me to eat.?
Susan wrote on November 4, 2010
Donna, you would have to discuss that with your doctor. They do have succanat and maple syrup, both are sweeteners.
Lesli wrote on September 17, 2010
Hi Susan. I’m looking forward to making these soon. In my Vitamix, do you recommend that I make the oat flour from whole oat groats or from rolled oats? I’ll have to check with my food co-op to see if the oats are raw or steamed, but will either work for this recipe? Thanks and blessings!
Russ wrote on May 20, 2010
I just have to tell you that these are amazing. I’ve made them a few times now and the few people who’ve tried them are in awe that they are so simple and healthy. And I can’t believe that they actually taste pretty close to regular donuts!
As for them falling apart, I had a little trouble but by being patient and squeezing them they held together nicely. I also used rolled oats instead, which could be why others have had problems with the balls sticking together. But if you simply give them a quick pulse in the food processor they will be in smaller bits and should not cause a problem.
Kim wrote on May 16, 2010
Mine fell apart also…. But then I realized I live in Florida which is a little warmer than most of the country. I put the dough in the fridge before forming balls and WALLA… Beautiful Tasty Doughnut holes that my 10 yr old is raving about!
Thanks for the recipe
Susan wrote on May 16, 2010
I am really confused as to what you guys are doing. I have made these quite a few times and never had a problem with them falling apart. I can suggest that you make sure you squeeze them into a ball, not roll. Should work!
Tolana wrote on March 31, 2010
These look yummy! I would love to make them but, with where I am living, I would have to order most of the ingredients and they would take two months to get here. 🙂