To June, and rising temperatures

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Happy June (a day late)!

June means so many things. It’s a busy month, in truth. Let’s see, we’ve got strawberry season here in Ontario. We just picked up some and they’re fantastic! Semi-annual sales are going on, and there’s no more need for jackets and scarves. And, though it technically isn’t summer until later in the month, I personally declare the first of June as the first day of summer.

So, summer is happening! It’s hot. There’s little excuse for the oven in temperatures like these, but we can use other methods.

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It’s been a long time since I’ve had a doughnut. I used to eat them often growing up (oops). Vegan and gluten-free pastries are difficult to come by, you understand, so it’s been many years, but when I say these taste like doughnut holes I’m rather serious. Pastries are serious business. These are raw pastries; it’s a whole new battlefield.

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I’m going to try to use my dehydrator a lot this summer, as well as the juicer I received for Christmas. If you don’t have a dehydrator, perhaps you could try baking them on a very low temperature (of course the raw aspect would not longer be, but you could still do it).

Raw Doughnut Holes

vegan, gluten-free, soy-free, corn-free, refined sugar-free, raw

“Old-Fashioned” Almond

1 small banana, mashed
1/2 cup almond flour
handful chopped almonds

Chocolate-Peanut Butter

1 small banana, mashed
1 Tbsp cacao powder
1 Tbsp raw peanut butter
1/2 cup almond flour

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In separate mixing bowls for each flavour, mix together the ingredients until mixtures form moist balls. Wrap each in plastic film and chill in the fridge at least 30 minutes.

With wet hands, form each ball of “dough” into eight small doughnut hole-sized balls and place on dehydrator sheets. In total, you should have sixteen doughnut holes.

For the first hour, dehydrate at 125F/52C, and then lower the temperature to 110F/43C and dehydrate for 6-8 more hours. Doughnut holes will be darkened on the outside and light and “fluffy” on the inside. Store in an airtight container in the fridge.

Yield: 16 doughnut holes

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