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 calories
carbohydrate: 25.7 g
cholesterol: 23.7 mg
fat: 5.9 g
fiber: 0.4 g
protein: 0.9 g
saturatedFat: 4 g
servingSize: -
sodium: 110.3 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.

  2. 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.

  3. 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.

  4. 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.

  5. Place 2 tablespoons coconut sugar and crystallized ginger in a spice grinder, process until ginger is powdery. Pour mixture into a small bowl.

  6. Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.

Recipe Yield

13 donuts

Recipe Note

Paleo gingerbread mini donut amazinginess.

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