Cassava Flour Applesauce Donuts (Gluten Free, Paleo) (Edit recipe)

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These healthy applesauce donuts are made with cassava flour, baked and only sweetened with applesauce. This baked donut recipe is paleo, gluten free and dairy free.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 8

Ingredients

Donuts

1 cup unsweetened Applesauce
2 whole Eggs
0.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1 tsp Pure Vanilla Extract
0.5 cup Otto's Naturals Organic Cassava Flour - 1.5 lb Bag, (70g)
0.25 cup Coconut Flour, (25g)
1.5 tsp Ground Cinnamon
1 tsp Otto's Naturals Grain-Free Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt

Cinnamon Sugar Coating (optional)

3 Tbsp Coconut Sugar
2 tsp Ground Cinnamon

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Grease 8 slots in a donut pan/s with shortening or oil and set aside. (I used avocado oil.)
Whisk together the wet ingredients for the donuts. This includes the applesauce, eggs, melted shortening and vanilla.
Whisk together the dry ingredients. This includes the cassava flour, coconut flour, cinnamon, baking powder, baking soda and salt.
Pour the dry mixture into the wet mixture and stir with a spatula until well combined. The batter is a bit odd, but it works!
Pipe the batter into the greased donut pans. I used a plastic baggie to do this, but you can use a piping bag or just scoop the batter into your pan with a spoon or spatula.
Place the donuts in the oven and bake at 350 degrees for 25 minutes.
After baking, cool the donuts for 5-10 minutes in the baking pan, then transfer them to a wire cooling rack.
Combine coconut sugar and cinnamon in a small bowl or plate with with edges. Make sure the bowl/plate is slightly bigger than the donuts.
Brush the donuts with melted shortening/butter or oil (I used avocado oil).
Dip the donuts into the cinnamon sugar mixture, coating the tops and sides.

Notes

For best results, measure cassava flour and coconut flour by weight (given in grams).
Store any leftover donuts in a sealed, air-tight container in the fridge. They are best eaten within 3-4 days after baking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	6 g
Carbohydrates:	15 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	208 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.