{Holiday Recipe} Mini Gingerbread Donuts (Grain-free, Paleo, Refined Sugar free)

 

Ingredients
1/2 cup coconut flour2 Tbsp ground ginger (I like my extra gingery, so if you're not so much into ginger, just use 1 to 1 1/2 Tbsp)1 Tbsp cinnamon1/2 tsp ground cloves1/2 tsp salt1 tsp baking powder2 Tbsp butter, melted2 eggs2 Tbsp maple syrup3 Tbsp molasses1/4 cup coconut milk2 Tbsp butter (melted for coating donuts)1/4 cup coconut palm sugar1 Tbsp cinnamon

Instructions

1. Preheat your oven to 350 F and grease a mini donut pan with coconut oil
2. In a large bowl, mix your melted butter, eggs, maple syrup, molasses, and coconut milk.
3. In a small bowl combine your coconut flour, ginger, cinnamon, cloves, baking powder and salt.
4. Gradually add the dry ingredients to the wet and mix until just combined.
5. Fill the donut pan and bake for 15 minutes or until they pass a toothpick test
6. Cool on a wire rack.
7. Once cool, dip the donuts in melted butter and roll in cinnamon sugar.
8. Enjoy!

For more pictures of cute little donuts, visit my website www.friskylemon.com