I cannot say that these donut holes are “paleo-friendly” – they have sugar, and a fair amount. They’re covered in powdered sugar, what can I say. They are, however, a great gluten-free, grain free, dairy free, legume free treat.
To boot, they’re bite size so you can have one or two and not break your New Year’s resolution 😉
To make these I used a Babycakes Cake Pop Maker. Back when I ate donuts, my favorite donut was the apple cinnamon filled variety. The flavor of these reminds me of those, so I was in nostalgia heaven when I tried these 🙂
For this recipe you’ll need:
3/4 c. coconut flour
1/4 c. tapioca flour
1/4 c. almond flour
1/2 c. agave nectar
1 T. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
2 T. melted ghee
2 T. melted coconut oil
3/4 c. applesauce
1 T. vanilla
1/4 c. milk (I used a 50/50 almond/coconut mix)
1/2 c. powdered sugar
In a large mixing bowl, combine dry ingredients – flour, baking powder, salt, and spices (but only 1/2 t. of cinnamon).
This recipe will make about 3 dozen donut holes.
Add the ghee, coconut oil, vanilla, egg, milk and applesauce. Stir until well blended.
This batter is super thick!
Now, preheat your donut hole/cake pop maker and spray with coconut oil.
Add the batter to each hole and cook for about 4-5 minutes.
Then turn the donut holes, spray lightly with coconut oil and cook for another 4-5 minutes.
While the donut holes are finishing up, in a small mixing bowl, combine the powdered sugar and 1/2 t. of cinnamon. Mix – set aside until the donut holes are done.
You’ll know the donut holes are done cooking when a toothpick inserted into the middle comes out clean.
While the donut holes are still warm, toss them in the small mixing bowl with the sugar and lightly coat.
Set the donut holes on a wire rack to cool.