Ingredients
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- 1/2 cup tigernut flour
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 1 tbsp gelatin
- 1 tsp baking powder
- 1/4 cup palm shortening
- 3 tbsp apple sauce
- 2 tbsp maple syrup
- 1/4 cup strawberry jam (see notes for AIP)
- 3 tbsp powdered sugar (omit for AIP)
Instructions
- Preheat the oven to 350 F and spray the donut hole pan with avocado oil spray (or line a baking sheet with greased parchment paper)
- Combine the flour, gelatin, and baking powder together in a bowl. In a separate bowl, cream together the palm shortening, apple sauce, and maple syrup until thoroughly combined.
- Combine the palm shortening, maple syrup, and flour and stir to combine until a dough forms.
- Use your hands or a small cookie scoop to scoop about 8-9 donut holes. Roll into balls and add to the donut hole pan (or baking sheet) and transfer to the oven.
- If using the donut hole pan, remove from the oven after 10 minutes of baking and very carefully rotate the donut holes to allow the other side to bake. Bake for another 5 minutes or until fully baked. If using a sheet pan, bake for 13-15 minutes or until lightly golden brown.
- Transfer the donut holes to a cooling rack and allow them to cool.
- Fill a pastry bag with a tip (or ziplock bag with a tip cut) with the jam. Using a paring knife to carefully pierce a hole in the donut holes. Fill with jam until you can feel the jam pushing back, and there’s a small amount of jam on top of the donut holes. Repeat for all of the donut holes.
- Top with sifted powdered sugar if desired and serve!
Notes
To make AIP, Make sure you use a sugar-free jam! You can use storebought, or homemade like this.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 1 donut hole
- Calories: 145
- Fat: 8.8g
- Carbohydrates: 17.6gf
- Fiber: 3.3g
- Protein: 1.7g
Keywords: baked jelly donuts, gluten free jelly donuts