Paleo Jelly Donuts
An indulgent treat, these paleo jelly donuts are delicious and rich, but also healthy! Gluten-free, grain-free, dairy-free.
Servings: 8 donuts
Calories: 185kcal
Ingredients
Donut Batter
- 1-1/4 cups tapioca or cassava flour
- 1/4 cup coconut flour
- 1/3 cup coconut sugar
- 1/2 teaspoon baking soda
- 2 tablespoons coconut oil or ghee melted
- 1/2 cup dairy-free milk
- 2 large egg
- 1 teaspoon apple cider vinegar
Filling
- 8 tablespoons seedless raspberry jelly
Coating
- 1 tablespoon coconut oil
- 1/4 cup granulated coconut sugar
Instructions
- Preheat oven to 350F (175 C).
- Mix tapioca flour, coconut flour, coconut sugar, and baking soda in a bowl. In a separate bowl, mix melted coconut oil with dairy-free milk, egg and apple cider vinegar.
- Add the wet ingredients into the dry ingredients slowly, mixing well. Once all clumps have been removed, form dough into 8 balls, approximately 2 inch in diameter. Place balls onto a baking sheet lined with parchment paper. Press them down to form a puck shape, approximately 2 inches wide by 1 inch high.
- Bake for 18-20 minutes or until the bottoms begin to brown. Remove from oven and allow to cool to room temperature before handling. Using a straw or a knife, form a hole in one side of the donut and push the insides out of the way a bit to form a cavity.
- Using a piping bag or ziploc bag with the corner cut out, pipe in the raspberry jelly. Repeat until all donuts are filled.
- Spread coconut oil over the top and side of each donut using a basting brush. Roll in the coconut sugar.
- Store in an air-tight container in the fridge for up to 5 days.
Notes
Nutrition Facts (per donut, recipe makes 8 donuts): 185 calories, 5 g fat, 34 g total carbs, 1 g fiber, 27 g sugars, 2 g protein