These donuts are gluten-free, dairy-free, refined-sugar-free, paleo and absolutely delicious! All of the ingredients you can pick up at the shop are linked below for easy shopping :)

Recipe

Makes ~12 mini donuts

INGREDIENTS:

• 2 Eggs
• 2/3 Cup Cashew Milk (can sub for your preferred milk)
• 1/4 Cup Melted Coconut Oil, plus more for greasing
• 2 Tbsp Molasses
• 2/3 Cup Coconut Sugar
• 1 tsp Vanilla Extract
• 2 Cups Bob's Red Mills Paleo All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Cinnamon
• 3 tsp Ground Ginger
• 1/4 tsp Allspice
• 1/4 tsp Ground Cloves

DIRECTIONS:

1. Preheat oven to 350ºF and grease 2 donut pans with a little bit of oil
2. In a large bowl, whisk together the eggs, cashew milk, coconut oil, molasses, coconut sugar and vanilla until smooth
3. Add in the flour, baking powder, salt and spices, and whisk until combined
4. Divide the batter between the donut pans and bake for 15 minutes, until firm to the touch. Flip the pan onto a cooling rack to release the donuts and allow to cool completely.
5. OPTIONAL: To glaze, mix together 1 cup powdered sugar (we used white, but can be subbed for powdered coconut or date sugar) with 1-2 tablespoons cashew milk until smooth. Dip cooled donuts into the glaze and sprinkle with chopped pistachios, pomegranates, bee pollen or sprinkles!
6. Enjoy!