Paleo Gingerbread Donut Holes (AIP)
Ingredients
- ⅓ cup tiger nut flour
- ¼ cup tapioca starch
- ¼ cup coconut flour
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp clove
- ½ tsp nutmeg sub mace for AIP
- ½ tsp baking soda
- ¼ cup palm shortening
- ¼ 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
- ¼ 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.
Nutrition
Serving: 1donut hole | Calories: 146kcal | Carbohydrates: 13.8g | Protein: 2.2g | Fat: 11.4g | Fiber: 1.8g