I drooled over some facebook post a few weeks ago for “Gingerbread Donuts” and I cannot recall who posted it (it was a repost) and all I have on the author of the recipe is that it was by Cook/Baker Maria Emmerich. I stayed pretty close to the original, but changed the source of “sweet” as well as a few other minor tweaks. They cooked up so nice, and smell fantastic! I also liked the idea that they are for dipping rather than glazing them. The coconut flour in it fills you up quick so one donut is very satisfying (or two if you really are huuunnngry!)

Here is how you do it:

Lightly grease your donut pan and preheat your oven to 350 degrees.
In a large mixing bowl, mix the following by hand or with hand beater:
1/2 Cup coconut crystals
3/4 cup Kerrygold Butter or coconut oil

Then stir in:
1/2 cup Almond Milk
4 eggs
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp allspice

Next add:
1/2 cup almond flour
1/2 cup coconut flour ***optional – I sub out 2 Tbsp of Tapioca for 2 Tbsp of the coconut flour…gives a “breadier” texture
1 tsp baking soda

Mix all together until well combined.

Fill your doughnut pan just shy of the top. I dump the batter into a ziploc bag, snip the tip and pipe it in….alot less mess getting the donut shapes full of batter! But you can spoon it in too!

Bake for 15 minutes, pop out of the pan and let them cool.

While they bake, make the sauce:

Melt 1/2 cup of Kerrygold butter and add in 1/2 cup coconut crystals, 1/4 cup almond milk and 1 Tbsp vanilla. A dash of cinnamon is nice here too. Whisk until blended, and pop in the fridge to cool off. It will thicken up as it cools…… dip or spread on cooled donuts!

This is some good paleo treating I must say!

Let me know what you think!