Raw Vegan Jelly Donuts
Soft and fluffy no-bake doughnuts.
Amanda Nicole Smith
sprouted buckwheat flour; or rolled oats
brazil nut flour
almond flour; or 1/2 cup & 1/2 cup coconut flour
dried fruit; i.e.. blueberries & dragonfruit
Soak the dried fruit and chia seeds in water for about 10 minutes while you make the dough.
Process each ingredient individually into flour.
Add all of the ingredients, except water into a mixing bowl and mix well.
Add in the water little by little, and lightly fold the dough until all the loose crumbs are picked up.
Line a doughnut pan with plastic wrap and lightly press the doughnuts into the mold. Pack them full so the tops are flat.
Put a dehydrator tray over the pan and flip the doughnuts onto the dehydrator sheet; take the plastic wrap off.
Scoop the jam into the doughnut holes.
Dehydrate at 115 degrees for about 1-2 hours or until firm. Th longer you dehydrate the crispier they'll get.
Store in an airtight container, up to 4 days, in a cool dark place.