Paleo Gingerbread Mini Donuts

Cassava flour, coconut milk, and ginger are the key ingredients in this recipe for paleo gingerbread donuts, topped with ginger coconut sugar.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 155 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• ¼ cup butter, softened
• 2 tablespoons molasses
• 1 tablespoon chopped crystallized ginger
• 3 tablespoons molasses
• 2 teaspoons ground ginger
• ¼ cup pure maple syrup
• 2 tablespoons coconut sugar
• ½ cup full-fat coconut milk
• 1 cup cassava flour (such as Otto's)
• ¼ teaspoon salt (such as Redmond Real Salt®)

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

Place 2 tablespoons coconut sugar and crystallized ginger in a spice grinder; process until ginger is powdery. Pour mixture into a small bowl.

Step 6

Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.