Paleo Donuts
Making paleo donuts that are nut-free and also coconut-free can be challenging because the batter is liquid. If you’re making traditional donuts in a donut pan and baking them, that is quite easy– you can use my Simply Paleo Muffin & Cupcake baking mix and follow the recipe, then pour into a donut pan and bake at 350 degrees until the donuts are ready (about 15-20 minutes) and the toothpick test comes out clean. To create delicious fried donut holes, it’s a little more complicated and there is a different batter recipe (listed below) that works better. To fry this liquid batter, it’s helpful to use a retractable ice cream scooper to scoop/drop the donut balls into the hot oil carefully. To fry the donut holes, I used a different batter then to bake traditional donuts, through the final glaze recipe is the same and can be varied as well to create different flavors. Check out the various options listed in the recipe below.
  • avocado oil
  • 1/2cup tigernut floursifted through sieve to reduce clumping
  • 1/4cup cassava flour
  • 1/4cup arrowroot powder
  • 1/4cup maple sugar
  • 1tsp baking powder
  • 1/2tsp sea salt
  • 1/4cup unsweetened hemp milk or other milk substitute of choice
  • 2 eggsbeaten
  • 1tsp vanilla extract
  • 1/2pound maple cream
  • 1/4cup arrowroot powder
  • 1pinch sea salt
  • 1tbs unsweetened hemp milk or other milk substitute
  1. Pour enough avocado oil into large skillet (cast iron works well!) to fill 2-3 inches.
  2. Heat avocado oil until candy thermometer reads 375 degrees F.
  3. Layer paper towels over rack and set aside.
  4. Mix tigernut flour, cassava flour, ¼ cup arrowroot powder, maple sugar, baking powder, ½ tsp sea salt together. Add ¼ cup milk, eggs, and 1 tsp vanilla and mix well to create smooth batter.
  5. Using retractable ice cream scooper, carefully scoop batter into hot oil and let float/fry for 5 minutes. Then, carefully flip to other side and fry for additional 5 minutes.
  6. Then, using slotted spoon, carefully remove donut hole and place on paper towel lined rack to drain and cool slightly.
  7. Once all donut holes are completed and draining on rack, begin to make glaze.
  8. Add maple cream, ¼ cup arrowroot powder, 1 pinch sea salt, and 1 tbs milk to mixer and mix well until smooth consistency.
  9. Remove paper towels from rack under donut holes and place rack over sheet of parchment paper.
  10. Carefully coat each donut hole in glaze and then lay on rack over parchment paper to drain excess glaze.
  11. Once glaze hardens, you can fill them if you choose with jelly or other filling.
  12. Then, enjoy!
Recipe Notes

There are many ways to vary this recipe for different flavors. You can add 1/4 cup of sifted raw cacao or unsweetened cocoa powder into the dry batter mix to create a chocolate flavor. You can also create a chocolate glaze by replacing the arrowroot powder in the glaze recipe with 1/4 cup cacao powder. This will create a deliciously decadent chocolate glaze/frosting that is a little less sweet but so yummy! You can also create a mixture of maple sugar and cinnamon and then roll the donut holes in that to create an apple cider donut effect! A separate filling idea is to create a naturally sweetened lemon curd recipe to fill the donut hole with, or using the maple or chocolate glaze recipe to fill the donut hole for a creamier center! Play around with the options and have fun!