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How to Prepare Delicious Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF

Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF. Palm oil, Any stock of your choice, balls of tomatoes, Pumpkin leave(ugu) Daisy Ahmed. See great recipes for Pumpkin bread, Cinnamon pumpkin bread too! See more ideas about Halloween party, Halloween fun, Halloween treats.

Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF Breakfast is the first meal of a day, usually eaten in the morning. Our website pertains to breakfast foods and beverages popular in the United States. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > You can have Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF using 22 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF

  1. Prepare 1 tbsp of ground flaxseed.
  2. Prepare 2 tbsp of warm water.
  3. Prepare 60 ml of coconut milk.
  4. Prepare 1/4 tsp of apple cider vinegar.
  5. It’s 240 grams of gluten-free / plain flour.
  6. Prepare 1/4 tsp of xanthan gum if using GF flour.
  7. It’s 2 tsp of baking powder.
  8. Prepare 1/4 tsp of baking soda / bicarb of soda.
  9. Prepare 1/2 tsp of salt.
  10. You need 3/4 tsp of cinnamon.
  11. It’s 1/4 tsp of ground ginger.
  12. You need 1 pinch of ground nutmeg.
  13. You need 1 pinch of ground clove.
  14. You need 100 grams of sugar.
  15. Prepare 2 tbsp of sunflower spread / butter.
  16. You need 1 tsp of vanilla extract.
  17. It’s 115 grams of cooked pumpkin puree.
  18. Prepare of oil as required for deep frying.
  19. Prepare of Spiced sugar topping.
  20. You need 100 grams of sugar.
  21. Prepare 2 1/2 tsp of ground cinnamon.
  22. You need 1/2 tsp of ground nutmeg.

Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF step by step

  1. Mix the flaxseed with the water and in another bowl, mix the milk with the vinegar. Set both aside. Mix the ingredients for the spiced sugar topping together and set it aside too.
  2. Mix together the butter and sugar then add the wet flax to it and beat in until the mixture is creamy. In another bowl, combine the flour, xanthan gum if using, baking powder, baking soda, salt and spices.
  3. Add to the creamed mixture the vanilla, pumpkin puree and milk and stir in. Add the flour mixture gradually and combine well. At the last addition of the flour mix bring the dough together adding more milk if too dry, then cover and chill for an hour.
  4. When ready, lightly flour a surface and press the dough out to a half inch thickness on it. Cut the holes out using a 1 inch cookie cutter and lay them on a lightly floured baking tray until you've used all the dough. You should get around 70 inch sized balls but of course you can make them bigger if you want to.
  5. Start to heat several inches of oil in a heavy bottomed pan over a medium low heat. Put a wire rack over a baking tray nearby to place the fried balls to drain. Heat the oil to 180C/365-370F.
  6. Test fry a few balls to make sure the temperature is ok and so you can adjust the cooking time. I fry mine for a minute then flip them over for another minute so they're golden all over but it's best to cut some open and check that they're cooked through especially if you make them larger.
  7. Fry off the balls 5 at a time and remove to the wire rack to cool slightly before rolling in the spiced sugar topping.
  8. If you feel brave, when they've cooled you could pipe some jam or cream inside the holes….
  9. Great for party nibbles!.

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