I am a person that loves things. I realized this the other day, as I was pulling out my donut pan for what my mother would likely call “the umpteenth” time this month.
I don’t like things, I love them. I don’t bake some donuts and say, “Gee those were good. Maybe I’ll make them again another time.” I bake donuts and then I bake donuts and then I bake donuts… And then maybe I take a quick break to sit down and tell you about having baked them. But then I’m back in my kitchen armed with a list several pages long of the donuts I would like to bake next.
You see, this blog is a bit of a love letter, of sorts. A love letter to things, to ideas, so circumstances — to everything. Because I love everything. I really, honestly do. And why wouldn’t I, when everything is so good?
In just a week, we will be wrapping up our Thanksgiving leftovers and trimming our Christmas trees. Since I also love Christmas, I have actually already trimmed mine, but that’s another story entirely. My point is that these donuts are perfect for this time of year, during which we let our traditions and memories dictate our cravings. And, I don’t know about yours, but my heart says it’s gingerbread time. And the heart wants what the heart wants.
Made with almond and coconut flours, thick, syrupy blackstrap molasses, and as much ginger, cinnamon, and clove that you can stand, these donuts are also lacquered in a ginger-molasses frosting and then topped with more goodies. There is a lot of love here. Get excited.
Again, my secret donut weapon in play here is totally the banana. Trust me on this. It somehow makes the donut so freaking luxurious. And without even a teaspoon of oil or fat or any kind. Donut sorcery, right over here.
I hope you love them.
More donut recipes on Leaf Parade:
Paleo Gingerbread Donuts.
Makes 6 donuts.
For the donuts:
- 1 banana, sliced
- 1/3 cup blackstrap molasses (*see note)
- 1/4 cup unsweetened applesauce
- 1/3 cup unsweetened almond milk (or other milk of your choice)
- 2 eggs
- 2 teaspoons vanilla extract
- 1-3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
For the frosting:
- 1/2 cup palm shortening
- 1/4 cup honey
- 3 tablespoons molasses
- 1/2 teaspoon ginger
- 1/2 teaspoon vanilla extract
- pinch sea salt
- Dried fruit, ginger, etc.
Preheat your oven to 350 degrees Fahrenheit and spray or grease your donut pan.
Add the banana, molasses, applesauce, almond milk, eggs, and vanilla into your food processor. Pulse several times until well combined and smooth.
Add the almond and coconut flours, baking powder, salt, and spices, and pulse again, until the batter is well formed. Scoop the batter into a medium-sized zippered plastic bag. Cut one of the tips off the bag and use it to pipe your batter into your donut pan. You can fill the batter up to the top.
Bake for 25-27 minutes, or until the donuts are browned on the top and cooked through. Allow to cool before removing from the pan and icing.
To make the icing, combine all ingredients in a food processor blender. Spread on your donuts and then top with dried fruits or whatever other toppings you’d like. I topped mine with store-bought candied ginger (which is not Paleo), but you could make some of your own at home if you’re feeling strict.
*A note on molasses: There are varying viewpoints about whether or not molasses is technically Paleo. Molasses is made when sugar cane syrup is boiled down — and when that syrup is boiled down again, blackstrap molasses is made. My position is that blackstrap molasses is totally acceptable as a Paleo sweetener, as it doesn’t suffer the same disadvantages of refinement that white table sugar does. Additionally, I think you could go as far as to consider blackstrap molasses one of your best choices for Paleo sweetening, since it contains many vitamins and minerals, including Vitamin A, Vitamin B (B1, B2, B3, B5, B6), Calcium, Iron, Magnesium, Zinc, Copper, Chromium, Phosphorus, Manganese, Sodium, Potassium, and Selenium. This again differentiates it from table sugar, which does not contribute anything nutritionally (other than calories). Also, let’s be real. Molasses is delicious, and even if you are not drinking my Kool-Aid, it’s going to give these donuts the gingerbread flavor that you cannot get if you sub out with maple syrup or honey. You can read more here and here.