Whether it be the Starbucks' infamous PSL or the pumpkin takeover at Trader Joe's, people seem to think that the only fall flavor available is pumpkin spice. I'm here to prove that belief wrong, all while doing it against the grain. These paleo doughnuts are a unique take on the warming spice of ginger.
Be warned, it is difficult to achieve a fluffy, light texture with certain types of paleo-friendly flour, so these taste more like cake doughnuts than dunkin's. Nevertheless, they remind me of fall just as much as anything with pumpkin spice.
Ginger Glazed Paleo Doughnuts
- Prep Time:15 mins
- Cook Time:25 mins
- Total Time:40 mins
- 3/4 cup coconut or almond flour
- 1 cup + 2 tablespoons coconut or almond milk
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon coconut oil
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon liquid stevia
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon stevia powder
Combine the flour, baking powder, salt and 1 teaspoon of cinnamon in a mixing bowl. Preheat oven to 350°F.
Mix in 1 cup of milk, egg, oil, vanilla, apple cider vinegar and liquid stevia. Stir until a dough forms.
#SpoonTip: if you don't have liquid stevia, add 1 teaspoon of stevia powder to 1 teaspoon of water
Bake for 25 minutes.
To make the glaze, mix remaining 2 tablespoons of milk, ginger, stevia powder and remaining teaspoon of cinnamon together. Spread over the tops of the doughnuts and enjoy.
Enjoy these sweet, spicy and definitely fall-inspired paleo doughnuts so you'll never get burnt out on pumpkin spice again.