Ingredients
Units
Scale
- 1/3 cup tiger nut flour
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp clove
- 1/2 tsp nutmeg (sub mace for AIP)
- 1/2 tsp baking soda
- 1/4 cup palm shortening
- 1/4 cup maple syrup
- 1 tbsp gelatin
- 1 tsp vanilla extract
FOR TOPPING
- For AIP – 2-3 tbsp melted coconut butter
- For non-AIP – traditional glaze (like this, omitting the lemon)
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350 F and prepare a baking sheet lined with parchment paper
- Sift together the three flours in a medium-sized bowl until evenly combined. Stir in the baking soda, spices, and gelatin.
- In a seperate bowl, cream the palm shortening, maple syrup, and vanilla together. Add it to the bowl with the flour and stir until a dough forms. The dough will be fairly thick.
- Form the dough into 8 rounded 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
- Remove from the oven and allow to cool on a cooling rack. Top with a traditional glaze or melted coconut butter. Sprinkle with cinnamon.
- Serve warm and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baked
- Cuisine: Global
Nutrition
- Serving Size: 1 donut hole
- Calories: 146
- Fat: 11.4g
- Carbohydrates: 13.8g
- Fiber: 1.8g
- Protein: 2.2g
Keywords: gingerbread donut holes