Name: Grain Free Baked Cinnamon Sugar Donuts
Ingredients: 2 cups Bob’s Redmill Paleo flour; 2 tbsp ground flaxseed; 2 tsp baking powder; 1 tsp baking soda; ½ tsp fine sea salt; ¼ tsp nutmeg; ¼ tsp allspice; ¼ tsp ground cloves; 1 tbsp ground cinnamon + 2 tbsp for garnish; ¼ cup coconut sugar + ¼ cup for garnish; ¼ cup unsweetened applesauce; 1 cup canned LIGHT coconut milk; 1 tsp apple cider vinegar; 1 tsp vanilla extract

CategoryBreakfast, Dessert, Snack

Yields1 Serving

2 cups Bob’s Redmill Paleo flour

2 tbsp ground flaxseed

2 tsp baking powder

1 tsp baking soda

½ tsp fine sea salt

¼ tsp nutmeg

¼ tsp allspice

¼ tsp ground cloves

1 tbsp ground cinnamon + 2 tbsp for garnish

¼ cup coconut sugar + ¼ cup for garnish

¼ cup unsweetened applesauce

1 cup canned LIGHT coconut milk

1 tsp apple cider vinegar

1 tsp vanilla extract

Preheat oven to 350 degrees F.

Spray donut pan with coconut oil cooking spray and set aside.

In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.

In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla

Pour wet ingredients into dry ingredients and mix until combined.

Pour the mixture into your donut pan, filling each spot just to the top.

Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.

Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.

Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.

Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.

Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.

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Ingredients