Ingredients
Scale
- 1/3 cup tigernut flour
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 1/4 cup palm shortening
- 1/4 cup maple syrup
- 1 tbsp gelatin (can use vital proteins, great lakes, etc… do not sub collagen)
- 1 tsp vanilla extract
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp clove
- 1/2 tsp nutmeg (sub mace for AIP)
- 1/2 tsp baking soda
- FOR TOPPING-
- 2–3 tbsp melted coconut butter
- 1 tsp cinnamon
- 1–2 tsp coconut sugar
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
- Pour in the maple syrup and vanilla and lightly mix
- Next, fold in the palm shortening and stir until the mixture is creamy
- Add the baking soda, spices, and gelatin and stir well
- 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
- Remove from the oven top with melted coconut butter, cinnamon, and a sprinkle of coconut sugar if desired.. it’s optional, but it really makes it pretty!
- Serve warm and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 donut hole
- Calories: 146
- Fat: 11.4g
- Carbohydrates: 13.8g
- Fiber: 1.8g
- Protein: 2.2g