Paleo gingerbread mini donut amazinginess.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
15 mins
total:
45 mins
Servings:
13
Yield:
13 donuts
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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sugar-Ginger Dust:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.

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  • 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.

Cook's Note:

For dairy free, use coconut oil instead.

Nutrition Facts

155 calories; protein 0.9g; carbohydrates 25.7g; fat 5.9g; cholesterol 23.7mg; sodium 110.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/12/2018
This recipe did not work for me. The dough turns out way too dry and thick. Couldn t even pipe it. Had to use double the milk And the dough was still too dry. They didn t even rise. Read More