Cinnamon Sugar Doughnuts. Paleo, Gluten and Dairy Free recipe.
These mini doughnuts definitely go down a treat! You’re probably wondering what “Cinnamon Sugar” is. Well, actually, these babies are dusted with cinnamon and Coconut Palm Sugar – but for the sake of a short title, I went with that.
Light, fluffy and baked – these doughnuts pack a warm and tender sweetness. So perfect for that snuggle-up-under-a-fire feeling. Or a great addition to the perfect afternoon tea. However they make you feel or whenever you decide to eat them – they are sure to make it as close to perfect as possible!
Oooh, I have been patiently waiting for the moment I could post up a doughnut recipe! My biggest concern however, was not what recipe I would post but whether I would go with the correct English or “Dunkin Donuts” spelling. Honestly, these are the things that I worry about people. Ridiculous, isn’t it? Well, as you can see, I decided that I actually like speaking proper English and despite all my British slang, I try to as much as I can.
Anyway, I am hoping this one makes you feel all warm and fuzzy inside. These doughnuts are so light, you probably won’t realize you’ve gone and eaten the whole batch! Don’t do that though!
Again, these are only treats so make sure you don’t go overboard. They store really well and should be able to keep for 3-4 days maximum. I never did that though, they were gone by the second day – not all myself, I shared them, I promise!
I made up this recipe simply because I found my mini-doughnut maker stashed away and I remembered I had only used it once! It’s such a lovely purchase but I had totally forgotten I owned it – you can imagine my delight ha!
Since I used the maker, I haven’t exactly tried these in the oven yet. I’ll probably revise this post later or better yet, you could possibly try it and let me know how it turned out! Honestly though, I think the doughnuts bake perfectly in the maker.
- 4 tablespoons of Coconut Flour
- 4 tablespoons of Tapioca Flour
- 3 eggs
- 3 tablespoons of Honey
- 2 tablespoons of Unsweetened Almond Milk or Coconut Milk
- Pinch of Sea Salt
- 3 tablespoons of Coconut Oil (or butter if you prefer)
- 1/4 teaspoon of baking powder
- 2 tablespoons of Coconut Sugar
- 1 tablespoon of Cinnamon
- Turn on your doughnut maker. Mix the eggs, honey, almond milk together. Make sure it is at room temperature before adding your oil or the oil will harden.
- Add in your dry ingredients and mix well.
- Add a teaspoon of the mixture into the doughnut moulds and leave to bake for 3-5 minutes.
- Once doughnuts are done, you can leave them to cool just so you can touch them. Mix your Cinnamon Sugar and either sprinkle on top or dip them into the mixture to cover.