AIP Chocolate Mini Donuts
 
 
Author:
Serves: about 3 dozen
Ingredients
  • 1 C Otto's Cassava flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 1 TB gelatin
  • ⅓ c coconut sugar
  • ½ C coconut milk
  • ¼ C coconut butter
  • 2 TB coconut oil
  • 1½ tsp vanilla
  • ¼ c toasted carob powder
  • ⅓ c water
  • ½ recipe of Caramel Sauce
Instructions
  1. Preheat oven to 350
  2. In a large mixing bowl, combine cassava flour, baking powder, baking soda, salt, cinnamon, coconut sugar, and carob powder.
  3. Add gelatin to a small dish and cover with 1 TB water. set for one minute.
  4. Whisk in 2 TB hot water.
  5. In a separate bowl whisk together gelatin mixture, coconut milk, coconut butter, coconut oil, vanilla, and water.
  6. Add wet mixture to the flour mixture and mix well.
  7. Fill a miniature donut pan with the batter, making the dough level with the top of the pan. (don't over fill, the dough will expand.)
  8. Cook for 10 minutes and allow to cool 1-2 minutes before transferring to a cooling rack.
  9. Dip each donut in caramel sauce and cool.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2016/05/paleo-and-aip-chocolate-mini-donuts.html