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Paleo Gingerbread Mini Donuts

Rated as 1 out of 5 Stars
4

"Paleo gingerbread mini donut amazinginess."
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Ingredients

45 m servings 155
Original recipe yields 13 servings (13 donuts)

Directions

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  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.

Footnotes

  • Cook's Note:
  • For dairy free, use coconut oil instead.

Nutrition Facts


Per Serving: 155 calories; 5.9 25.7 0.9 24 110 Full nutrition

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Reviews

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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.