The last couple of weeks have been very long days with a busy kitchen. At the end of the day I really enjoy a cup of tea. Today I decided to create this Paleo Apple Cinnamon Donuts.
I have been using a lot of squash and pumpkin in my recipes and every farm stand around here offers apple donuts. I have been strong but decided to make myself paleo donuts! I was very happy with the results. If you are looking for a paleo recipe that will make a great treat for breakfast or an afternoon snack here you go! Enjoy
Note: You can use 1 1/2 cups of almond flour for this recipe but I love the fluffyness from the tapioca flour! Sometimes it is hard to find but I have been most lucky at Ocean State Job Lots!
- 1 Cup blanched almond flour
- 1/2 Cup tapioca flour
- 1/2 Cup arrowroot flour
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon sea salt
- 1 Teaspoon cinnamon plus more for topping
- 1/4 Teaspoon freshly grated nutmeg
- 1/4 Teaspoon allspice
- 2 large eggs
- 1 Tablespoon maple syrup
- 1/4 Cup sugar free apple sauce
- 1/2 Cup canned coconut milk, full fat
- 3 Tablespoons coconut oil
- 1 Teaspoon vanilla
- 1/4 Cup dried apple, finely chopped
- 2 Tablespoons organic unsalted butter, melted
Preheat the oven to 350. In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and allspice. Stir with a wooden spoon until combined. In a small mixing bowl, whisk eggs, maple syrup, vanilla extract, applesauce and coconut milk. Use a hand mixer to blend ingredients until smooth or whisk by hand. Pour the wet ingredients into the dry, and blend all ingredients with your hand mixer or whisk until smooth. Add the softened coconut oil to the batter, and blend again until all ingredients are combined evenly. Fold in dried apples. Brush your donut pan with melted coconut oil or butter then fill donut molds 3/4 full. Smooth the tops of the batter by carefully banging the donut pan on the counter, and smoothing any uneven spots with a spoon. Bake the donuts for 9-12 minutes. Place a cooling rack on top of a baking sheet. Place donuts on the rack. Lightly brush with butter then sprinkle with cinnamon. Brush donut pan to repeat process.