AIP Paleo Donuts
A healthier, gluten-free, dairy-free donut!
Equipment
- 1 Donut pan
- 2 mixing bowls
Ingredients
- 1 cup cassava flour
- 1/2 cup tigernut flour
- 1/2 cup arrowroot flour
- 2 tsp baking soda
- 1/2 tsp cream of tartar
- 3 tbsp gelatin
- 1/2 cup applesauce
- 1/2 cup coconut oil
- 2 ripe bananas, chopped
- 1/2 cup maple syrup
- 1/4 cup plus two tablespoons coconut cream
- 1 cup frozen blueberries
Optional toppings
- coconut butter
- coconut sugar
Instructions
- Preheat the oven to 350℉.
- In a large mixing bowl, add the cassava flour, tigernut flour, arrowroot flour, baking soda, cream of tartar, and gelatin, mixing to combine.
- In a separate bowl, add the applesauce, coconut oil, bananas, maple syrup, coconut cream, mixing to combine. You can also add to a blender and blend until smooth.
- Add the wet ingredients to the dry ingredients, mixing until well-combined.
- Fold in the blueberries.
- Grease a donut pan and, using a spoon, equally distribute the batter. You’ll have to use your hand to help mold the donuts, since this batter will be a bit thicker than typical donut batter.
- Bake for 30 minutes, allow to cool, then top with optional toppings.