Paleo Gingerbread Mini Donuts

Paleo Gingerbread Mini Donuts
  • 1 cup cassava flour (such as Otto's)
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (such as Redmond Real Salt®)
  • 1/4 cup butter, softened
  • 2 tablespoons coconut sugar
  • 1/2 cup full-fat coconut milk
  • 1/4 cup pure maple syrup
  • 3 tablespoons molasses
  • 1 egg
  • Sugar-Ginger Dust:
  • 2 tablespoons coconut sugar
  • 1 tablespoon chopped crystallized ginger
  • 2 tablespoons molasses


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.
  2. Whisk cassava flour, ground ginger, baking powder, and salt together in a bowl. Beat butter and 2 tablespoons coconut sugar together in a separate bowl using an electric mixer until fluffy; add coconut milk, maple syrup, 3 tablespoons molasses, and egg and beat until smooth.
  3. Mix cassava mixture into butter mixture until batter is thick and just combined. Transfer batter to a pastry bag or plastic bag with a corner snipped. Pipe batter into the prepared donut pan.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer donuts to a cooling rack and cool completely, at least 15 minutes.
  5. Place 2 tablespoons coconut sugar and crystallized ginger in a spice grinder; process until ginger is powdery. Pour mixture into a small bowl.
  6. Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.

05/08/2018
Paleo Gingerbread Mini Donuts, recipe PT15M PT1H 5 455 calories

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