How are these raw jelly doughnuts prepared without baking?

These doughnuts are prepared by gently dehydrating them at 115 degreesF for 1-2 hours until firm, rather than baking, preserving their raw qualities.

Can I use different flours for the doughnuts?

The recipe calls for sprouted buckwheat, brazil nut, and almond flours, or gluten-free rolled oats as an alternative to buckwheat flour. Sticking to these will ensure the correct texture for dehydration.

What kind of dried fruit works best for the jam?

The recipe specifies 'dried fruit' for the jam, allowing flexibility. Common choices like dates, apricots, or figs would work well when soaked and blended with water and chia seeds.

What texture should I expect from these dehydrated doughnuts?

Dehydrating at 115 degreesF for 1-2 hours will yield firm doughnuts. Longer dehydration times will result in a crispier texture, as noted in the recipe steps.

How should I store leftover Raw Jelly Doughnuts?

Given they are raw and dehydrated, store them in an airtight container in the refrigerator. Their shelf life will depend on the dehydration level and ingredients, but generally, consume within a few days.

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Raw Jelly Doughnuts
[Vegan, Gluten-Free]

AS By: Amanda Nicole Smith

Author Bio

Amanda Nicole Smith is all about pure food and fitness, which make up what she... Read More

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Close-up of several raw jelly doughnuts, golden-brown from dehydration, filled with a vibrant red fruit jam, arranged on a rustic plate.

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These no-bake, soft, and fluffy doughnuts are made from nuts, seeds, dried fruit, and coconut sweeteners. With a dehydrator, these healthy and decadent treats only take about an hour or two. In fact, the hardest problem you'll have with this recipe is resisting the urge to eat all the batter... Read More

Ingredients You Need for Raw Jelly Doughnuts [Vegan, Gluten-Free]

For the Jam:

1/2 cup dried fruit
1/4 cup water
1/2 tablespoon chia seeds

For the Doughnuts:

1 1/2 cups sprouted buckwheat flour or gluten-free rolled oats
1 cup brazil nut flour
1 cup almond flour
1/3 cup coconut nectar
1/4 cup coconut sugar
1/2 teaspoon salt
3/4 cup water

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How to Prepare Raw Jelly Doughnuts [Vegan, Gluten-Free]

To Make the Jam:

Soak the dried fruit and chia seeds in water for about 10 minutes while you make the dough.
Blend together.

To Make the Doughnuts:

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°F for about 1-2 hours or until firm. The longer you dehydrate the crispier they'll get.