Gluten free vegan cinnamon sugar donut holes

• Vegan
• Gluten free

• Refrigerated

  • 1/2 cup So delicious unsweetened coconut or almond milk

• Baking & Spices

  • 2 tsp Baking powder
  • 7 tbsp Cane sugar
  • 1 tsp Cinnamon, ground
  • 2 tbsp Non-hydrogenated shortening, organic
  • 1 cup Sarah's gluten free flour blend
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 Oil

Found on sarahbakesgfree.com

Ingredients

• 1 cup Sarahs gluten free flour blend
• 3 tablespoons cane sugar
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup So Delicious unsweetened coconut or almond milk
• 2 tablespoons organic non hydrogenated shortening, melted
• oil for frying*
• 1/4 cup cane sugar
• 1 teaspoon ground cinnamon

Directions

• In heavy pot or saucepan, heat 2 inches of oil over medium-high heat until oil reaches 350 degrees.
• Mix together sugar and cinnamon in brown paper lunch bag. Set aside.
• While oil is heating, prepare donut dough by sifting together flour, sugar, baking powder and salt in mixing bowl. Add coconut milk and melted shortening. Stir just until dough comes together.
• Using small cookie scoop, make balls of dough and gently drop 4-5 into heated oil. Cook on each side 1-2 minutes, until golden brown.
• Remove donut holes from oil using tongs and allow to drain on paper towel lined plate.
• Immediately place donut holes into brown paper bag with cinnamon sugar mixture. Fold over top to secure and shake to coat.
• Repeat with remaining dough until donut holes are complete. Best served warm.