Who doesn’t love donut holes for breakfast? Usually, breakfast at our house is a huge green juice, which is the single most powerful way to get your blood alkalized, get your body energized, and give yourself a huge dose of nutrition before any solids are introduced. But, once in a while we have a smoothie, a bowl of chia cereal, a bowl of oatmeal, or maybe my warm orange polenta breakfast bowl.
I always look to create fun and new breakfast ideas for my kids, to mix it up a bit! That is how I came up with these nut-free, fat free donut holes. Don’t get me wrong, I love the taste of many raw nut-based donut holes, truffles, candies etc…but I don’t love to start my day off with a mini fat ball. I follow the “light to heavy” principle of eating which is best for your digestion, and best for your mental acuity during the day. So, generally speaking, we tend to leave the heavier foods for later in the day after the body has awakened, fully gone through it’s morning cycle, and is better positioned to digest more fat.
These donut holes are superb right out of the dehydrator, or oven if you don’t have a dehydrator. They are moist, spicy and really delicious. I hope you try these and let me know what you think!
Ingredients
- 2 cups carrot pulp or shredded carrot
- 2 large ripe bananas
- 12  medjool dates pitted
- 1/2 tsp ginger
- 1 tsp cinnamon
- coconut sugar
Put all ingredients in food processor and mix until smooth. Roll into balls and place on teflex sheet. Dehydrate 12-20 hours at 115F.
**Oven Directions: Put on parchment lined cookie tray and bake at lowest temperature for 45 minutes.Crack the door of your oven open about 2 inches with a ball of aluminum foil. (note, do not keep oven open if yours is gas)
Dust with sifted coconut sugar if desired.
