Ingredients
Scale
- 1/3 cup tigernut flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1/4 cup palm shortening
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tbsp gelatin
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp salt
FOR THE GLAZE (optional)
- 2 tbsp coconut butter, melted
- 1 tsp coconut sugar
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Sift together the flours and set aside in a separate bowl. Cream together the palm shortening and maple syrup until thoroughly combined.
- Combine the palm shortening, maple syrup, and flours and stir. Then add in the pumpkin, dry gelatin, cinnamon, salt, and baking soda and mix to combine.
- Roll the dough into donut holes (you’ll have 6-7) and place on the parchment paper, evenly spaced. Bake for 15 minutes or until baked through and lightly golden brown. Remove from the oven and transfer to a cooling rack to lightly cool.
- Combine the ingredients for a glaze in a bowl and spoon over the donut holes.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 donut hole
- Calories: 165
- Fat: 9.2g
- Carbohydrates: 15.5g
- Fiber: 1.9g
- Protein: 2.6g