Paleo Gingerbread Mini Donuts recipe
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Ingredients
- 1 cup cassava flour (such as Otto's) 2 teaspoons ground ginger 1 teaspoon baking powder ¼ teaspoon salt (such as Redmond Real Salt®) ¼ cup butter, softened 2 tablespoons coconut sugar ½ cup full-fat coconut milk ¼ cup pure maple syrup 3 tablespoons molasses 1 egg 2 tablespoons coconut sugar 1 tablespoon chopped crystallized ginger 2 tablespoons molasses
Nutrition Info
- 155.1 caloriescarbohydrate: 25.7 gcholesterol: 23.7 mgfat: 5.9 gfiber: 0.4 gprotein: 0.9 gsaturatedFat: 4 gservingSize: -sodium: 110.3 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Paleo Gingerbread Mini Donuts
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.
Whisk cassava flour, ground ginger, baking powder, and salt together in a bowl. Beat butter and 2 tablespoons coconut sugar together in a separate bowl using an electric mixer until fluffy, add coconut milk, maple syrup, 3 tablespoons molasses, and egg and beat until smooth.
Mix cassava mixture into butter mixture until batter is thick and just combined. Transfer batter to a pastry bag or plastic bag with a corner snipped. Pipe batter into the prepared donut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer donuts to a cooling rack and cool completely, at least 15 minutes.
Place 2 tablespoons coconut sugar and crystallized ginger in a spice grinder, process until ginger is powdery. Pour mixture into a small bowl.
Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.