Description
The best biscuit like mini donuts. Loaded with coconut sugar and cacao powder.
Ingredients
Scale
- 1 cup Otto’s Cassava Flour
- 1/4 cup cacao powder
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon Redmond Real Salt
- 2 tablespoons coconut sugar
- ¼ c grass fed butter, softened
- ¼ cup maple syrup, room temperature
- ¾ cup full fat coconut milk, room temperature
- 1 teaspoon vanilla
- 1 egg, room temperature
Coconut Sugar Spice
- 4 tablespoons coconut sugar
- 1½ teaspoons cinnamon
- ¼ cup grass fed butter, melted
Instructions
- Preheat oven to 350F. Grease a 6 donut pan with coconut oil spray.
- In a medium sized bowl, whisk together the cassava flour, cacao powder, baking powder, cinnamon and salt. Set aside.
- Using a stand mixer or hand blender, blend the softened butter and coconut sugar in a bowl. Mix until fluffy. Add maple syrup, coconut milk, vanilla and egg to butter mixture and mix till well combined. Add flour mixture to liquid and mix until all ingredients are combined.
- Add the batter into a plastic bag or pastry bag. Cut the tip off the plastic bag or fit the pastry bag with a simple round attachment. Pipe the batter into the donut pan. Bake for 12 minutes. Remove from oven. Remove the donuts from the pan to let cool on a wire rack. Let cool.
- Meanwhile, combine the coconut sugar spice ingredients on a plate. Once the donuts are cool enough to handle, brush a small amount of butter on the top side. Dip the buttered side onto the coconut sugar spice plate. Then brush the other side and repeat.
- Repeat until all the donuts are coated. Enjoy!
- Prep Time: 5
- Cook Time: 35
- Category: baking
- Method: oven