Tis the season of baking (and pinning) anything with the word "gingerbread" in it! Well, at least it is for me.
I found these on one of my favorite paleo recipe blogs and thought I'd give them a try today. And oh my goodness, did they turn out scrumptious.
Because they were so darn yummy, I wanted to share the recipe with you!
So here you go....
2 cups fine-ground almond flour (I used Bob's Redmill and they turned out great!)
1/3 teaspoon salt
1/3 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 eggs, separated (room temperature)
1/3 cup coconut oil, melted
3 tablespoons honey
3 tablespoons black strap molasses
2 teaspoons vanilla extract
1/4 cup coconut oil, melted
1/2 cup coconut sugar
1 tablespoon cinnamon
1. Preheat your oven to 350 degrees and oil your donut pan with coconut oil (or an oil of your choice!).
2. In a large bowl, combine all the six dry ingredients and mix well.
3. Grab another bowl and mix your egg yokes*, oil, honey, molasses and vanilla until well combined.
4. Using a small bowl, beat together the egg whites till soft peaks form. Don't beat too much though!
5. Combine the dry ingredients in with the wet ingredients and mix until a nice batter is formed. Then take your egg whites and fold them into the batter until the whites disappear into the batter.
6. Grab a larger plastic zip-lock bag and scoop the batter in to make a pastry bag. Then snip the tip and carefully squeeze the donut batter into the donut molds. About 3/4 full.
7. Bake for about 10-12 min.
Once they're fully cooked and fluffy, let them cool for a minute. Then brush them in coconut oil and finish by dusting them with cinnamon and coconut sugar!
Recipe from: Urban Poser