Paleo and Gluten free, these Cassava and Almond flour donuts came out SO doughy, dense and delicious! I used Bob’s Red Mill baking products, which can be found here to complete the recipe. Cassava flour, like almond flour, is a gluten-free baking alternative, but its texture and consistency is super similar to actual flour or wheat! Honestly, it even smells and tastes like it. In my opinion, it’s a perfect way to trick your family and friends into eating healthier ;). It’s great to use in cakes and bread, so I figured, let’s try donuts!
Donuts are underrated such an easy thing to create. Once the batter is made, you can whip up a batch with a donut tin in only 15 minutes. Although, I have to warn that once you start licking the batter, it may delay the process a bit…oops!
Hope you all enjoy this little treat as much as I did!
| Servings |
6 donuts
|
- 1 cup Bob's Red Mill Super Fine Almond Flour
- 1/2 cup Bob's Red Mill Cassava Flour
- 1 cup unsweetened apple sauce
- 2 eggs
- 2 tbsp coconut oil
- 2 tbsp raw honey or pure maple syrup
- 1/2 tsp organic vanilla extract (optional and can be subbed for more honey/syrup if allergic)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash nutmeg
- dash salt
- 1/3 small apple, diced
- 1 tbsp or splash unsweetened almond milk
- 1 scoop collagen (optional)
Ingredients
|
|
- Mix all ingredients together in blender and then add in apple pieces
- Separate into 6 donuts on pan, sprinkle additional cinnamon on top
- Bake for 15 minutes (until brown) at 350. Yields 6 donuts (or 5 extra fluffy ones - depending on preference.)
Leave a Reply