High-Protein Donut Holes

Ingredients

• 0.75 cup Vital wheat gluten (Bob’s Red Mill recommended)
• 2 tsp Cornstarch
• 1 tsp Baking powder
• 1 tsp Apple cider vinegar
• 0.5 cup Water
• 3 tbsp Sugar (Used for coating)
• 1 tsp Pumpkin pie spice (Used in the sugar coating)
• 1 tsp Olive oil (Optional)

Steps

1. 1

   Preheat the oven to 350°F (177°C).

2. 2

   In a small bowl, mix the sugar and pumpkin pie spice thoroughly to make the coating.

3. 3

   In a medium bowl, combine the vital wheat gluten, cornstarch, and baking powder. Mix the dry ingredients well.

4. 4

   Add the water and apple cider vinegar to the dry ingredients. Mix, using your hands if desired, only until the mixture forms a dough-like texture; do not overmix.

5. 5

   Split the dough into 12 to 16 pieces, depending on the desired size. The source used 16 pieces.

6. 6

   Roll each piece into a ball.

7. 7

   Toss the dough balls in the sugar-and-spice mixture until they are well coated.

8. 8

   Space the coated dough balls evenly on a baking tray, placing no more than 6 to 8 on each tray.

9. 9

   Bake for 25 to 27 minutes.

10. 10

    Check for doneness by poking a donut hole. It should not dent and should feel very tight and solid.

Notes

The creator has not tested this recipe in an air fryer, so air-fryer temperature and timing are unspecified. The transcript describes about 5 minutes of effort and approximately 25 minutes of oven time. The listed nutrition is 288 calories, 26.3 g carbohydrates, 36.1 g protein, 5.3 g fat, and 1.1 g fiber per serving.

Nutrition per serving

• breakfast
• dessert
• snack
• vegan
• high-protein
• baked
• donut holes
• gluten-containing