Go Back Email Link
–+ servings

Paleo Apple Cinnamon Donuts with Honey Nectar

Sandi Gaertner
If you can't eat grains, I have you covered with this easy paleo apple cinnamon donuts recipe. They are perfect for breakfast!
4.86 from 14 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Print Pin it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Donut Recipes
Cuisine American
Servings 12 mini donuts
Calories 131 kcal

Ingredients
  

  • 1 cup almond flour * see note
  • ½ cup cassava flour * see note
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • dash salt
  • 2 large eggs
  • ¼ cup coconut oil melted
  • 3 tablespoons honey
  • ½ cup almond milk * see note
  • 1 teaspoon pure vanilla extract
  • 1 chopped apple peeled first

Instructions
 

  • Preheat the BabyCakes Donut maker, or your oven to 350º F.
  • In a small bowl, whisk all wet ingredients together.
  • Take a large bowl, add all dry ingredients. Whisk to blend.
  • Pour the web ingredients into the dry ingredients and add apple.
  • Mix well.
  • Add to sections of the donut maker or pan and cook 4 minutes in the donut maker, or until done in the oven. (*Please note, I am not listing cook time for using the oven. Many people have a mini donut pan, but most use a large donut pan and the cooking times vary between donut size.)

Video

Notes

  1. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  2. You can use cassava flour, tapioca starch, or arrowroot starch.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. Let the donut batter sit for 10 minutes before adding to the donut maker. This will help the consistency of the donuts.
  5. These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  6. Drizzle with honey :-).

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 131kcalCarbohydrates: 8gProtein: 3gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 116mgPotassium: 29mgFiber: 2gSugar: 2gVitamin A: 48IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.