Panellets (Sweet Potato Timbits/Doughnut Holes): Virtual Vegan Potluck

Posted on October 31, 2012 by thescienceoffood ; 0 comments


This is a special post as I’ve been selected to participate in the Nov 2012 Virtual Vegan Potluck. The principle is simple, 105 English-language food bloggers from around the world bring something to the virtual potluck. The only rule is that it cannot contain animal products. I’m bringing dessert!

I think that this is a great way to share ideas between vegans and non-vegans demonstrating that cooking without animal products can be easy, fun, delicious and is generally healthier.

The dessert that I am bringing hails from Spain Catalonia which is technically in north-east Spain (the Catalans don’t like to be called Spanish, think of it like Quebec in Canada or Scotland in the UK). The Catalans have a unique language, culture and history from the rest of Spain and are very proud of their Catalan nationality.

Panellets means little bread in Catalan (a language which resembles a mix of French and Spanish) even if it contains no bread at all. It is the traditional dessert of All Saints’ Day (November 1st) which is today, a sacred day in Catholicism. Near November 1st, panellets are sold in bakeries across Catalonia and other parts of Spain.

If you’re wondering where I got this recipe from, my friend at work (Hi Clémence!) keeps bringing these in and I find it so simple yet original and tasty that I had to ask for the recipe (I didn’t even change much to make them healthy either)!

There are a many things that I love about this recipe, it’s nutritious, it’s healthy, it’s vegan and gluten-free, it’s sugar-free and it contains less than 5 ingredients! We definitely have a keeper here.

You can call them by their original name (pronounced pa-nay-yets with English phonetics) or invent your own name. I’m calling these sweet potato timbits (I believe Timbits are called doughnut holes outside of Canada ).


Panellets (Sweet Potato Timbits/Doughnut Holes)
*A simple healthy dessert made from sweet potatoes and almond flour, traditionally eaten for All Saints’ Day in Catalonia. Bake them plain or rolled in whatever your desire (coconut and almond slices featured in photo).

*makes 20-24 panellets, as you can see the recipe can be easily halved

  • 2 medium-sized sweet potatoes, peeled
  • 2 cups of ground almonds
  • 2 tbsp of lemon juice
  • 4 tbsp of agave nectar
  • something to roll in: pine nuts, shredded coconut, sliced almond, cocoa etc.

Boil the sweet potatoes until cooked. Mix in ground almonds, lemon juice and agave nectar. Spread whatever you choose to roll onto the balls on a plate. Use your hands to make small balls out of the mixture (it will be wet but will dry out in the oven) and roll them in the coating (ex. coconut).

Place the balls onto a cookie sheet and bake at 325F for 30 minutes or until dry. The time required to dry the balls will depend on many factors, check regularly during baking. 

The virtual vegan potluck works in chain starting on the Vegan Bloggers Unite. After that each blog links to the blog before and after in the chain. Click on the images to move along the potluck if you wish to see what other bloggers brought.


Please engage: what would you bring to a vegan potluck for non-vegans?