- 1/3 cup tigernut flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1 tbsp gelatin
- 1/4 tsp baking soda
- 1/4 cup maple syrup
- 1 tbsp fresh juice of a mandarin
- 1/4 cup palm shortening
For the glaze
- 3 tbsp coconut butter
- 2 tbsp coconut oil
- Juice and zest of one mandarin
- Preheat the oven to 350 F and prepare a baking sheet lined with lightly greased parchment paper.
- Sift together the three flours, gelatin, and baking soda in a medium sized bowl until evenly combined.
- Stir in the maple syrup, and fresh mandarin juice. Fold in the palm shortening and stir until the mixture is fully combined. Transfer the mixture to the fridge and allow to chill for 5-10 minutes.
- Form the dough into 6-8 donut holes and place on the parchment lined baking sheet
- Bake for 12-14 minutes or until the donut holes are hardened on the outside. Carefully transfer to a cooling rack and allow to cool.
- Prepare the glaze by assembling a double boiler by using a medium pot and filling two-thirds of the way with water. Bring to a medium simmer/low boil. Place heat safe bowl over the pot and fill with the coconut butter and coconut oil. Stir continuously to melt evenly. Carefully remove the bowl from the double boiler and mix in the mandarin juice and half of the zest.
- Add the donut holes one at a time to the glaze and use a spoon to coat well with the glaze until well coated. Top with additional mandarin zest and transfer to the fridge for 15-20 minutes to allow the glaze to harden. Enjoy immediately or store in the fridge in an airtight container for 2-3 days.
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Category: Dessert
- Method: Baked
- Serving Size: 1 serving
- Calories: 234
- Fat: 16.5g
- Carbohydrates: 16.6g
- Fiber: 1.6g
- Protein: 2.4g
Keywords: mandarin donut holes, donut holes