Spiced doughnut holes

Gluten free and dairy free

Ingredients:

1/2 cup warm water

1 1/2 tsp yeast

3/4 c cashew almond buttermilk (1 cup milk+ 1tbsp vinegar + 15 minute)

1 Tbsp oil

2 c gluten free flour

2 tsp baking soda

1 tsp sugar

2 tsp cinnamon

1/8 tsp nutmeg

1 1/2 cups sugar

2 tbsp cinnamon

oil for frying

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Directions:

In a stand mixer combine water and yeast let stand about 15 minutes. Stir in sugar, buttermilk, and oil.

In a large bowl sift together flour, cinnamon and nutmeg. Pour dry ingredients into the mixer. Mix together let sit while you heat the oil.

sift sugar and cinnamon together in a medium bowl.

heat about 3-4 cups of oil in a large pot over medium heat and bring to a boil. Once oil is hot scoop dough and place in oil fry until a golden color flip and cook to a golden color. Take out of the fryer and toss in the cinnamon and sugar. Let cool and enjoy.

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Best the first day, they absorb moisture out of the air and become hard so if you want them to keep let them cool completely while uncovered then place them in an air tight container and in the freezer.