In our family, Sunday means Catholic Mass first thing in the morning and Sunday School for both girls. The girl's favorite part? The donuts after! Eek! As much as I love supporting our Parish's Women's Group, regular gluten full donuts taste fabulous in my mouth and then my stomach cries for the rest of the day. But who wants to give up donuts? Not me!
I made these mini doughnuts with a Babycakes Nonstick Coated Donut Maker (affiliate link) that my daughter received as a gift. It's kind of like a George Foreman grill, but with doughnut shaped molds. If you would prefer to bake doughnuts over frying in grease, this is well worth your money!
Paleo Carrot-Date Mini Doughnuts
Recipe makes 2 dozen mini doughnuts
3/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
4 tbsp of ghee (what's ghee? check out what Alton Brown has to say)
4 tbsp maple syrup or honey
1/2 cup grated carrot
1/4 cup of raisins
1/4 cup chopped dates (don't get the ones covered in powdered sugar - just chop whole, pitted dates)
1/2 minced ginger
1.) In a medium bowl combine almond flour, baking soda, baking powder, salt and pumpkin pie spice.
2.) In a separate bowl whisk eggs, ghee, maple syrup, carrot, raisins, dates and ginger.
3.) Gently fold the mixed dry ingredients into the doughnut batter.
4.) Fill each mini-doughnut mold with 1 1/2 tbsp of batter. This doesn't sound like much, but 2 tbsp will overflow. Trust me.. I know
5.) Bake for 4-5 minutes and then enjoy them hot! These are sweet, buttery morsels that need no glaze. My kids wouldn't stop asking for more.
Healthy doughnut? Check!