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.
Carmelita Taylor wrote on March 18, 2010
Susan: Thanks for the prompt reply. I will take your advice and try it again!
Carmelita Taylor wrote on March 18, 2010
Hi Susan: I just wanted to share with you that I tried your recipe for the doughnut holes and it kept falling apart. I followed the recipe word for word, what did I do wrong? Does it make a difference to use rolled oats instead of flaked oats? That’s what I did and I didn’t think it would make a difference. Also would it help next time to use dates or is it because of the oats? Please let me know. I was so disappointed because I am a perfectionist when it comes to preparing raw foods. The doughnut holes were very tasty, though, I felt bad because when people picked them up to eat, they would fall apart. Eagerly awaiting your reply. Thanks
Susan wrote on March 18, 2010
You really need to press the balls together tightly. Really squeeze them as you are making them. Other than that, I have no idea? I actually make these all the time and have not had that problem.
Nutritious Foodie wrote on March 16, 2010
Yum these look awesome.
Sarah Jio wrote on March 14, 2010
YUM! I’m going to feature on my blog for Glamour.com tomorrow. I will link to you for the recipe, and give you credit for the first photo. Hope that’s OK! I know readers will love this! xo, Sarah
Susan wrote on March 14, 2010
Hey Sara, no problem!! Thanks for the shout out.
Kelly Parr wrote on March 9, 2010
OH these look scrumptious!
I was just thinking of creating some type of dessert balls today and these babies popped up on my computer screen – thanks for the great idea!
If you like cranberries try rolling up some of these too!
http://kellyparr.org/2009/08/25/got-a-sweet-tooth-try-these-babies/
Kyle Weber wrote on March 8, 2010
Oddly enough, I’m watching Good Eats in the background with Alton Brown & he’s talking about Donuts! These look delicious!
Susan wrote on March 8, 2010
Funny!
Elizabeth wrote on March 8, 2010
Hi Raw Candy, from what I understand Oat flakes aren’t “raw”. To get the flakes or “rolled oats” they are softened by steaming and then rolled in a heavy steel roller. It could be like “raw” pasteurized nuts, they are what’s available… Susan I love your recipes, but this one doesn’t seem very raw too me… I’m still a fan though.
Susan wrote on March 8, 2010
Flaked Oats are raw. Rolled oats are not. They are steamed. Did you read the article that is linked at the bottom of the recipe? It goes into depth about the difference between flaked oats and rolled oats. I have watched flaked oats being made. There is no steam or heat involved. They take the organic oat groat and hand crank it through the flaker. No heat, no steam. If you click on the link at the end of that recipe, it will take you to that blog post and also a source where you can order them.
Heather wrote on March 8, 2010
Yummy! Brazil nuts are a favorite of mine. Hey, I blogged about you over at Kombuchachic! 🙂 I tried out your nut butter recipe, and it rocked. Thank you!