Quick Bread Recipe ☆ Paleo Gingerbread Mini Donuts

Paleo gingerbread mini donut amazinginess.

Ingredients

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

Cooking Directions

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.

Nutrition Facts

• calories155.1
• carbohydrateContent25.7 g
• cholesterolContent23.7 mg
• fatContent5.9 g
• fiberContent0.4 g
• proteinContent0.9 g
• saturatedFatContent4 g
• sodiumContent110.3 mg
• sugarContent12.1 g