Baked in the oven these delicious little doughnuts are gluten free and paleo. Packed with flavour the addition of apple puree helps provide natural sweetness and keeps them wonderfully moist. I used xylitol to keep the sugar content low. Coconut sugar or erythritol could also be used.

Paleo Apple Cinnamon Doughnuts

Overview

 

Makes around 20 mini doughnuts – used this pan

Preparation time: 10 minutes

Cooking time: 15 minutes – if making larger doughnuts allow 20-25 minutes

 

What’s Good About It?

The use of almond flour and coconut flour provides plenty of fibre to these doughnuts and are much lower in carbohydrates than regular flour or gluten free flour.

 

  1. Preheat the oven to 180C, gas mark 4.
  2. Lightly grease the holes of your doughnut tin.
  3. In a large mixing bowl or food processor combine all the dry ingredients.
  4. Add the remaining ingredients and beat until smooth. If doing this by hand then I suggest you use a hand held whisk to get a really smooth batter.
  5. Fill the doughnut cavities 3/4 full – if using a mini doughnut pan I find it easier to spoon the batter into a piping bag and pipe the mixture into the cavities.
  6. Smooth the tops of the doughnuts. Place in the oven and bake for 15 minutes until golden brown. For larger doughnuts allow 20-25 minutes.
  7. Remove from the oven and allow to cool in the tin.
  8. Once cool remove from the pan and place on a wire rack.
  9. Place the cinnamon and xylitol on a plate and mix. Lightly damp the tops of the doughnuts with a little water and dip in the cinnamon mixture to coat.
  10. Repeat with the remaining doughnuts.
  11. Store these in an airtight container for 4-5 days.

Did You Know?

If you don’t have apple puree you could use prepared apple puree using jars of baby apple puree. alternatively use 1/2 mashed banana.

150g almond flour

30g coconut flour

60g xylitol

1/2 tsp ground cinnamon

1/2 tsp ground ginger

pinch of sea salt

1tbsp baking powder

2 eggs

65g apple puree

60ml almond milk

1tbsp light olive oil

1tsp lemon juice

 

To coat

60g xylitol

1/2 tsp ground cinnamon