Gluten Free Pumpkin or Apple Spice Donut Holes

Not only are these gluten free, but they are, also, dairy free, egg free, soy free...  but they are really yummy!  My non-"free" friends love them.

Gluten Free Pumpkin or Apple Spice Donut Holes

Combine the following ingredients in a large mixing bowl

3 1/2 cups flour mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup Stevia in the Raw, measurable or 2/3 cup fructose

Work into the dry ingredients with a fork or pastry blender
3 tablespoons lard

Combine in a small bowl
3 tablespoons ground flax mixed with 6 tablespoons warm water
1 teaspoon vanilla
1/3 cup goat's milk (or rice milk) plus 1 teaspoon vinegar
1 cup pumpkin puree or applesauce

Add the wet ingredients to the dry ingredients and stir till just combined.  Allow the dough to rest at least 5 minutes, preferably allow it to rest 30 minutes refrigerated.

Heat the

Oil for frying

to 365F or drop a bit of corn tortilla into the oil.  If it doesn't respond by bubbling and sizzling, then the oil isn't ready yet.  When the oil is ready, drop the dough by 1/8 cup balls (2 tablespoons) into the batter.  They can be made smaller, but not any larger or the centers will not be cooked through.  Fry each batch until they are golden brown, about 5 minutes.  Check the centers with a poker to make sure the donuts are done.  Drain them on paper towels.

Roll the donut holes in

1 cup fructose (or dextrose)
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons nutmeg

If there is a helper available, it is really nice to have them dipping the donuts in the cinnamon/nutmeg/sweetener mixture after the donuts have rested a couple of minutes on the paper towels.  It makes the process much more streamlined.  (This is fun to do with older children!)

These are best served warm just after they've been "frosted!"  Makes about 36 donut holes.