Paleo Gingerbread Mini Donuts

Paleo Gingerbread Mini Donuts

by Clara Lambert 1 year ago
1 (1)
10 minutes
155.1 kcal
25.7 g carbs
Description

Paleo gingerbread mini donut amazinginess.

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.
  2. 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. 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. 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. 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. 6. Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.
Nutrition Facts
serving: 13 donuts
calories: 155.1 kcal
carbohydrates: 25.7 g
protein: 0.9 g
saturated fat: 4 g
cholesterol: 23.7 mg
sodium: 110.3 mg
fiber: 0.4 g
sugar: 12.1 g