Cake doughnut nuggets
Posted: January 21, 2009 Filed under: Agave Nectar, Breakfast, desserts, Erythritol, favorites, gluten free, Snacks, Stage 2, Stevia, Vegetable Glycerin, vegetarian, Whole grains Leave a comment »
No, not holes. Holes are neat little round morsels that come out perfectly shaped everytime. Nuggets have rough egdes. I like to call it character. Nuggets have weird looking shapes. I think of it more as texture.
It’s really fun to use the glaze that you like as dipping sauces, like chocolate sauce, caramel sauce, and a white glaze. I make all three and have them around the plate. (Sorry there’s no pics of the sauces. They went fast! I’ll make and post another time!) It becomes really neat finger food. Unlike the scary nuggets at that fast food places with golden arches, I know what ingredients actually went into my creation.
1 1/2 cups all purpose gluten free flour mix
100 mcg pure stevia (four scoops from your stevia jar)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup agave nectar or vegetable glycerin
1/4 cup almond milk
1/2 teaspoon sugar free, alcohol free vanilla extract
1 tablespoon ghee, melted
1 egg, beaten
oil for frying
Chocolate sauce
Caramel sauce
White glaze:
1/2 cup erythritol
1/4-1/2 cup almond milk
1/4 teaspoon vanilla extract (optional)
In a mixing bowl, combine flour mix, stevia, salt, and baking powder. Stir in melted ghee. Add agave nectar, egg, vanilla extract and almond milk. Using an electric mixture, blend all ingredients until smooth. Place batter in fridge for 30-45 mins.
Make your dipping sauces. For the white glaze, heat almond milk in small saucepan on low heat. Add erythritol and stir until dissolved. If too thick, add more almond milk. If the glaze gets too hard when it starts to cool, it can be easily reheated on low heat in a saucepan.
Pour oil in large 4 qt pot up to about 2 inches. If you have a deep fry thermometer, attach it to side of saucepan and heat oil to about 375 degrees F. If not, drop a piece of batter into hot oil. When it comes to the top, oil is ready. Remove small test piece of batter.
Remove batter from fridge, and drop batter by teaspoonfuls, five at a time. Fry about a minute per side until golden brown, Remove and place on paper towel lined plate for draining.
Serve with dipping sauces.
Makes about 18 nuggets
