An indulgent treat, these paleo jelly donuts are delicious and rich, but also healthy! Gluten-free, grain-free, dairy-free.
1-1/4cupstapioca or cassava flour
2tablespoonscoconut oil or gheemelted
1teaspoonapple cider vinegar
8tablespoonsseedless raspberry jelly
1/4cupgranulated coconut sugar
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.
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