Ingredients

• 1 cup Paleo Baking Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp freshly grated Nutmeg
• 1/4 tsp Freshly ground black pepper
• 3 Eggs room temperature
• 1/2 cup sweet potato puree canned or fresh
• 2/3 cup Maple Syrup
• 2 Tbsp unsweetened Almond Milk
• 2 Tbsp Coconut Oil melted
• 1 tsp Vanilla Extract

• 1 cup Coconut Sugar
• 1 Tbsp Ground Cinnamon
• 1/4 tsp freshly grated Nutmeg
• 1/2 cup Coconut Oil melted

Instructions

1. Preheat the oven to 350°F. Grease a donut pan with coconut oil and set aside.
2. In a medium-sized mixing bowl, whisk together the dry ingredients: the Paleo flour, cinnamon, ginger, nutmeg and black pepper.
3. In a separate medium-sized bowl, whisk together the wet ingredients: the eggs, sweet potato puree, maple syrup, almond milk, oil and vanilla extract.
4. Pour the wet ingredients into the dry and whisk until fully incorporated. Spoon the batter into the greased donut pan, filling each mold almost to the top. Bake for 18-20 minutes, or until the donuts are set. Remove the pan from the oven and unmold the donuts onto a wire rack. Let cool for 5 minutes before coating with the cinnamon mixture.
5. While the donuts cool, mix together the coconut sugar, cinnamon and nutmeg in a medium sized bowl; melt the coconut oil.
6. Working quickly, dip each donut in coconut oil and then immediately into the cinnamon mix. Place back on the wire rack to cool.