Canna-Cacao Doughnut Holes
This recipe blends two of my favorite plants in the whole world, Cacao and Cannabis. Cacao offers natural anti-depressant properties, is a high source of antioxidants, highest plant-based source of iron, and is an intense heart-opener. And for all of those (like me) suffering from food allergies, this recipe is 100% gluten free and vegan. It is quite simple to make and has even simpler ingredients. ENJOY!
1 1/4 cup buckwheat flour
1/2 cup cacao powder
1 cup pumpkin purée
1/4 cup maple syrup
1/4 cup canna-coconut oil
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
With these you have quite a few options, I found this recipe originally as a doughnut recipe, I tweaked a few of the ingredients to make it gluten and dairy free and also changed the size because cupcakes are so much more fun. But the size and shape of the end product is based on what tools you have on hand.
For the doughnut holes: I used mini cupcake pan or add some more buckwheat flower until the consistency is think enough to hold shape and spoon into little balls and place on a cookie sheet. Cook at about 350 for 8-10 minutes. Checking after the first 5 minutes because they will cook fast.
For muffins: Place the batter into a muffin pan and cook at 350 for 12-15 minutes, again checking often to ensure they don’t burn.
For Doughnuts: you can use a doughnut pan or thicken the batter and shape the doughnuts yourself, cooking at 350 for about 10 minutes.
*The recipe for canna-coconut oil can be found here!*