How to store baked donuts?

These baked donuts are best stored in a sealed container in the fridge and will last well up 5 days. You can freeze them if necessary, up to one month.

What is the best tigernut flour substitute?

The best substitute for tigernut flour is blanched almond flour. Tigernut flour and almond flour have a similar taste and texture (tigernut flour is slightly sweeter) and both tend to work interchangeably in baked goods.

What is tigernut flour made from?

Tigernut flour is made from finely ground, peeled tigernuts. Despite their name, tigernuts are not nuts, but a small root vegetable. They are naturally sweet, nutty in flavor and high in fiber and resistant starch.

Where to buy tigernut flour?

I always buy tigernut flour from Amazon, but it can be found at some healthy food stores and websites that sell alternative baking products. My favorite tigernut flour is Anthony's tigernut flour . It's organic, naturally gluten free and finely ground.

Healthy Paleo Pumpkin Donuts (No Yeast)

Description

This baked pumpkin donut recipe is gluten free, paleo and nut free. They are made with tigernut flour, sweetened with maple syrup and topped with a cinnamon sugar coating.

Ingredients

Scale

Pumpkin Donuts

1 large egg
1/2 cup organic pumpkin puree
1/4 cup maple syrup
1/4 cup avocado oil
1 tsp vanilla extract
3/4 cup tigernut flour (80g)*
1/2 cup tapioca flour (65g)
1/2 tsp baking soda
1/4 tsp salt

Cinnamon Sugar Coating (optional)

avocado oil
2 Tbsp coconut sugar
1 tsp cinnamon

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Instructions

Preheat oven to 350 degrees F. Grease a silicone donut baking pan with avocado oil (recipe makes 7-8 donuts) and set aside.
In a medium-sized mixing bowl, whisk together wet ingredients. This includes the egg, pumpkin puree, maple syrup, avocado oil and vanilla.
In a smaller bowl, whisk together the dry ingredients. This includes the tigernut flour, tapioca flour, baking soda and salt.
Pour the dry mixture into the wet mixture and whisk until smooth.
Pour the batter into the greased silicone donut pan. Each donut slot should contain about 1/4 cup batter, filling the slots about 3/4 of the way full.
Place the silicone donut pans on a large baking sheet and pop in the oven. Bake at 350 degrees for 20 minutes.
Remove the donuts from the oven and cool in the pan for 5 minutes, then transfer to a wire cooling rack.
Once cooled, add a cinnamon sugar coating to the donuts. Combine cinnamon and sugar in a bowl (large enough to fit one donut). Brush the top of the donuts with avocado oil and then dip them into the cinnamon sugar coating.

Notes

*May substitute with almond flour. I recommend sifting the tigernut flour to remove any large chunks.