These donuts are gluten-free and baked – making for a Paleo-friendly delight!
To make these donut holes thick and dense, the batter is made from a hearty combination of sweet potato purée (pumpkin purée works, too), cassava flour and almond flour. The batter is spiced with nutmeg and ginger, giving these donut holes that cozy gingerbread taste!
After the donuts are baked, they’re dipped in melted coconut oil and then rolled in a sweet coating of coconut sugar, cinnamon and more ginger.
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Start by blending all the donut ingredients together in a food processor. The dough will be thick and sticky, so be sure to keep your hands damp while rolling the dough into balls. You may need to wet your hands again after rolling up every three to four donut holes.
Use a donut hole baking pan to bake the donuts – a mini muffin pan works too. If using a mini muffin pan, fill the cavities ¾ of the way to keep them on the smaller side. Cool the donut holes to room temperature before rolling in the coconut oil and coating mix.
Bake these gingerbread donut holes for a morning brunch, serve it as a dessert with caramel or dark chocolate dip, or munch on one anytime you crave a sweet treat!
Gingerbread Donut Holes with Almond Flour
Gingerbread Donut Holes with Almond Flour
Megan Olson- Blender
- Donut Hole Pan
For the Donuts:
- 2 large eggs, room temperature
- ½ cup sweet potato purée (or pumpkin purée)
- ½ cup almond flour
- ½ cup cassava flour
- ⅔ cup arrowroot powder
- ¼ cup coconut sugar
- 2 t baking powder
- 1 t ginger
- ¼ t nutmeg
- ¼ t salt
For the Coating:
- ½ cup coconut sugar
- 2 T cinnamon
- 1 T ginger
- ⅔ cup coconut oil, melted
- Preheat the oven to 350°F. Prepare a donut pan by greasing it generously.
- Place all the ingredients for the donuts in a food processor. Process until smooth.
- Roll the dough into 14 balls with damp hands and place in the prepared donut pan.
- Bake for 15-18 minutes or until golden brown.
- Remove from the oven and cool for 5 minutes.
- Place the coconut sugar, cinnamon, and ginger on a plate and stir to combine.
- Dip each donut hole into the coconut oil then roll in the coating mixture, covering each one generously.
- Enjoy immediately or keep in the refrigerator for up to 5 days.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: Coconut Flour Gingerbread Cookies)
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