Lunchbreak: Jill Motew makes jelly filled donut holes and chocolate-tahini cookies

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Jill Motew

Zemas Madhouse Foods
www.zemasfoods.com

Jelly Filled Donut Holes

1 package Zemas Gluten-Free Cinnamon-Oatmeal Apple Muffin Mix
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp xanthan gum  (you can get it anywhere, even Walmart. It is a staple for gluten free baking. It's actually pretty common and known alternative for gluten free, vegan type baking to add elasticity to the dough.)
1/2 cup butter, melted (regular or dairy-free)
1/4 cup oil of choice (grapeseed, coconut, or olive oil are better for you choices)
2 Tbs pure maple syrup
1/4 cup sugar
1 tsp pure vanilla extract
2 eggs (or egg replacer)
1 cup milk of choice
1 cup strawberry jam (or flavor of choice)

Directions:
In a mixing bowl whisk together Zemas mix, baking powder, baking soda and xanthan gum.  In another bowl, whisk together melted butter, oil, vanilla, eggs, maple syrup, sugar and milk.  Pour the wet ingredients into the dry and mix thoroughly.  Coat the donut hole pans on top and bottom with non-stick baking spray and spoon batter into the bottom donut pan of the Babycakes machine up to the top.  Bake for about 7-8 minutes then pop them out onto a wire rack to cool.

How to fill the donut holes:
Fill a piping bag, fitted with a circle tip, with your favorite jam. Push the tip gently into the side of the donut hole without squeezing jelly into it just yet.  Here you are creating the hole for the jam first. Now pipe the jam into the donut hole leaving a small mount around the hole.  Dust with powdered sugar and enjoy.
This recipe was made with a Babycakes machine set up with the donut hole pan.  If you don’t have a Babycakes machine -- Use a cake pop baking pan, bake at 350 for 10-12 minutes.

Tip:  also great dipped in chocolate fondue!

Chocolate-Tahini Cookies
Yields: 20 cookies

Ingredients:
1 package Zemas Gluten-Free Chocolate Chip Cookie mix
1/2 cup cocoa powder
1/3 cup unsweetened applesauce
1/3 cup grapeseed oil
2 T. honey (or pure maple syrup for vegan version)
1/3 cup tahini
1/4 tsp xanthan gum

Directions:
Preheat oven to 350 degrees and line cookie sheet with parchment paper. Mix the dry ingredients in a bowl; set aside. In the bowl of a mixer combine the applesauce, oil, honey, tahini. Mix well, then add in the dry ingredients. Mix until thoroughly combined. Take about 1-2 Tbs of dough and roll into a ball, then place onto lined cookie sheet and flatten with the palm of your hand. Bake for 18-20 minutes. Take out and let cookies cool on wire rack.