Notes: White whole wheat flour,
whole wheat pastry flour, or regular whole wheat flour may be substituted for the all-purpose flour.
For a gluten-free version, use the following: ½ cup (60g)
millet flour, 2 tablespoons (15g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ¼ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
The nutmeg flavor is very subtle. If you prefer a more pronounced spice flavor, increase the nutmeg to ¼ teaspoon. Or instead of cinnamon sugar, roll the donut holes in nutmeg-sugar!
For a vegan version, substitute ½ tablespoon
Ener-G + 2 tablespoons warm water + ½ tablespoon oil for the egg, and substitute vegan “nog” (soy, almond milk, or coconut based!) for the light eggnog.
{gluten-free, vegan option}