Description
Tender baked donuts with the warm and rich flavors of fragrant chai spices make for a cozy and delicious treat!
From Heather Christo.
Ingredients
- ⅓ cups Unsweetened Coconut Milk (I Use The Kind From A Carton)
- 2 teaspoons Apple Cider Vinegar
- 1-½ cup All-purpose Gluten Free Flour (I Use Bob’s Red Mill)
- ½ cups Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ¼ teaspoons Xanthan Gum
- 1 teaspoon Ground Cardamom
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Allspice
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cloves
- ⅓ cups Unsweetened Sweet Potato Puree
- 2 Tablespoons Coconut Oil, Melted
- FOR THE SPICED SUGAR COATING:
- 1 cup Sugar
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
Preparation
Preheat oven to 350ºF. Grease a donut pan with coconut oil spray.
In a small bowl, combine coconut milk and vinegar and set aside for 5 minutes.
In a medium mixing bowl, combine all of the dry ingredients.
Add the sweet potato puree, melted coconut oil, coconut milk and vinegar to the dry ingredients. Mix well until you have a thick batter. Transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
Pipe the batter onto greased donut pan. Bake donuts at 350ºF for 8–10 minutes. Meanwhile, mix ingredients for the spiced sugar coating. Set aside.
When donuts are done, immediately turn them out and spray with coconut oil. Roll in spiced sugar. Eat immediately or let cool and then serve.
