AIP Chocolate Mini Donuts
Author: Heather Holland
Serves: about 3 dozen
- 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
- Preheat oven to 350
- In a large mixing bowl, combine cassava flour, baking powder, baking soda, salt, cinnamon, coconut sugar, and carob powder.
- Add gelatin to a small dish and cover with 1 TB water. set for one minute.
- Whisk in 2 TB hot water.
- In a separate bowl whisk together gelatin mixture, coconut milk, coconut butter, coconut oil, vanilla, and water.
- Add wet mixture to the flour mixture and mix well.
- 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.)
- Cook for 10 minutes and allow to cool 1-2 minutes before transferring to a cooling rack.
- 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
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