Donuts

1. Preheat your oven to 350 degrees F. Grease 8 slots in a donut pan/s with shortening or oil and set aside. (I used avocado oil.)
2. Whisk together the wet ingredients for the donuts.  This includes the applesauce, eggs, melted shortening and vanilla.
3. Whisk together the dry ingredients.  This includes the cassava flour, coconut flour, cinnamon, baking powder, baking soda and salt.
4. Pour the dry mixture into the wet mixture and stir with a spatula until well combined. The batter is a bit odd, but it works!
5. Pipe the batter into the greased donut pans. I used a plastic baggie to do this, but you can use a piping bag or just scoop the batting into your pan with a spoon or spatula.
6. Place the donuts in the oven and bake at 350 degrees for 25 minutes.
7. After baking, cool the donuts for 5-10 minutes in the baking pan, then transfer them to a wire cooling rack.

Cinnamon Sugar Coating

1. Combine coconut sugar and cinnamon in a small bowl or plate with with edges. Make sure the bowl/plate is slightly bigger than the donuts.
2. Brush the donuts with melted shortening/butter or oil (I used avocado oil).
3. Dip the donuts into the cinnamon sugar mixture, coating the tops and sides.

Storage

1. Store any leftover donuts in a sealed, air-tight container in the fridge. They are best eaten within 3-4 days after baking.