Mix all the ingredients except the cinnamon together with a spoon in small, round-bottomed bowl. 3 teaspoons almond butter (the thicker the better).
#Sauerbraten meatballs without gingersnap plus
6 tablespoons ground almonds, plus extra for coating.For the doughnut holes pictured here, I used white almond butter. I like the almond flavor of these, but it would be interesting to try a version with peanut butter, pistachio butter or black tahini. They’re also nice on a hot summer day when you don’t want to fire up your oven.Ĭountless variations are possible, since many types of ground nuts and nut (or seed) butters can be used. Almonds furthermore have antioxidant and anti-inflammatory properties, and although calorie-dense, are not associated with weight gain, possibly because the fat and fiber content help promote feelings of satisfaction and fullness. These doughnut holes are better for you than their traditional counterpart, with their protein content and as a source of vitamin E and minerals such as calcium, phosphorus and magnesium, as well as certain phytonutrients. After stirring the almonds and almond butter together with some maple syrup, vanilla and a tiny bit of salt, and then rolling them into balls, I realized they were like a more filling, stick-to-your-ribs version of the doughnut “holes” you can get from doughnut shops. A package of ground almonds happened to be sitting on my kitchen counter next to a jar of almond butter, and that reminded me of making truffle-like creations with ingredients like those in the early 2010s when raw food was popular. I devised them one day when I wanted just a very small dessert to go with my afternoon tea but didn’t have anything in the house. Made from ground almonds, nut butter and a few other ingredients, these no-bake, raw doughnut holes can be whipped up in a flash. This recipe puts the NUT in doughnut holes.
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