Snickerdoodle Apple Cake Donuts

Ingredients:

1 Cup Bob’s Red Mill Almond Flour

1/2 cup cassava flour

1/2 Madhava coconut sugar

1 tsp baking powder

1/4 tsp baking soda

3/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp sea salt

2 large egg

2 Tbs of coconut milk melted

1/2 cup of coconut milk

1/2 cup of unsweetened apple sauce

Ingredients For Cinnamon Sugar Coating:

1/2 Cup Madhava coconut sugar

1 Tbs cinnamon

1/2 cup coconut oil melted

Directions:

In a large bowl whisk all dry ingredients together. Once well combined add remaining wet ingredients and stir to combine. The dough should form and be thick enough to be able to place in a pipping bag or ziplock bag with the tip cut off. Take a greased donut pan and pipe the batter into each donut cavity. Bake at 35o degrees F for 15 minutes. Remove from oven and allow donuts to cool in the pan for 10 minutes. Allow them to remain cooling an additional 20 minutes on a cooling rack. While the donuts are cooling mix the dry ingredients for the snickerdoodle coating. Dipped cooled donut into melted coconut oil and then into the cinnamon sugar mixture. Do this twice to get an extra crunch. Makes 12 small donuts.

Macros:

Notes:

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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