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.
- 2 C Brazil Nuts
- 1/2 C Oat Flour (made from raw oats)
- 1 C Flaked Oats (raw)
- 1/3 C Coconut Oil
- 1/3 C 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 wet ingredients. Stir. Squeeze into balls. Roll in sucanant cinnamon mixture and refrigerate.
- 1/3 C Sucanat (not raw but not processed, used in raw recipes)
- 1 1/2 t. 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.
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