Paleo Gingersnap Mini Donuts – gluten free, nut free, dairy free, grain free, and refined sugar free
Every now and then I make Paleo mini donuts for our family night. Usually, I glaze them or frost them and they don’t last long. This time I decided to try something festive and make Paleo gingersnap mini donuts! Gingersnap cookies are one of our favorites around here. The warm flavors of blackstrap molasses, ginger and clove translated well into a piping hot mini donut topped with crunchy coconut sugar. These didn’t last long either!
They literally can be made in under 15 minutes – right before you sit down to watch a movie or visit with some company. These Paleo Gingersnap Mini Donuts are gluten free, nut free, dairy free, grain free, and refined sugar free so you don’t have to feel bad eating them. I also use a combination of cassava flour and coconut flour in them. You wont be able to eat just one so make sure your family is around or you have some company so you don’t make a bad decision and eat too many!
Important mini donut making tools
There are two tools that I use to make mini donuts a cinch to bake. They are an electric mini donut maker and a stainless steel, lever action 1 Tablespoon scoop. The fact that I don’t have to turn on my oven to make these is huge and the scoop makes the process quick and clean. I also love the mini donut maker because it makes rounded donuts on both sides unlike oven donut pans where the donut often doesn’t have a rounded top. It’s more flat. If you don’t have these maybe it’s time to put them on your Christmas list? In the meantime, for scooping, you can certainly use a tablespoon to get your batter into the wells. As for the electric mini donut maker there really is no substitution. They are so quick and simple to use and so much fun!
Notes not to miss
One special thing to note about my recipe is that you MUST use blackstrap unsulphured molasses to make these donuts. I don’t want you going to Wal Mart or Target to buy that “Grandmas Molasses” off the shelf. Blackstrap molasses is the thickest and darkest of all molasses and has the lowest sugar content of all molasses’. It contains a super vitamin and mineral content – iron, magnesium, B6, calcium, copper and selenium. The other kinds have higher sugar content and lack the vital minerals. This one is also unsulphured. This means that during the process of making blackstrap molasses no sulfur dioxide is used to lighten the color. This matters if you have a sulfite reaction. Some people can have headaches or allergic or sensitive reaction to sulfites and blackstrap molasses does not have any! Yay! It has many health benefits all around. I highly recommend it.
I also wanted to mention Cassava Flour real quick in case you haven’t heard of it. You can get it on Amazon and it is made from the root of the cassava plant unlike tapioca flour (or starch) which is made from the whole plant and behaves quit differently than Cassava flour. Cassava is also known as yucca or manioc. This flour is light, airy, is a fiber and has a neutral taste.
- 4 Organic Eggs, room temperature
- 1 tsp. Apple Cider Vinegar
- ⅛. C. Blackstrap Unsulphured Molasses
- ¼ C. Organic Coconut Oil, melted
- ¼ C. Filler Free Coconut Milk (I like Natural Value in a BPA free can)
- 2 tsp. Raw Local Honey
- ½ tsp. Ground Ginger
- ¼ tsp. Ground Cloves
- 1 tsp. Cinnamon
- ½ tsp. Baking Soda
- ¼ C. Coconut Flour
- ¼ C. Cassava Flour
- ¼ C. Ghee or Coconut oil, melted in a small bowl for dipping donuts
- ¼ C. Coconut Sugar, in a small bowl for dipping donuts
- Plug in your electric mini donut maker to heat up.
- In a small bowl, with a hand mixer, combine all wet ingredients.
- In another small bowl combine all dry ingredients until well blended.
- Pour the dry ingredients into the wet ingredients and mix until thoroughly combined.
- With 1 Tablespoon or your lever action mini scoop drop batter into each donut well in the donut maker.
- Close the lid and wait for the green light to come on.
- Pull them out when they are done and cool them slightly.
- Repeat this process until all the batter is used up.
- Once all the mini donuts are made you can start topping them.
- Dip the tops into the melted ghee or coconut oil.
- Then dip them directly into the coconut sugar.
Do not sub regular vinegar in this recipe. It will change the flavor all together as well as take away the health benefits that Apple Cider Vinegar has.
Be sure to use Cassava Flour and don't sub it out with anything - even Tapioca because as I said in my post Tapioca behaves quite differently than Cassava Flour does.