Mini Donuts
Prep:
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Cook:
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Ingredients
¼ cup soft butter
⅓ cup honey
3 large eggs
¼ tsp cider vinegar
¼ tsp salt
½ tsp baking soda
¾ tsp nutmeg
2½-3 cups almond flour
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56 grams soft butter
80 ml (113 grams) honey
3 large eggs
¼ tsp (1.25 ml) cider vinegar
¼ tsp (1.25 ml) salt
½ tsp (1.25 ml) baking soda
¾ tsp (3.75 ml) nutmeg
250-300 grams almond flour
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 325°F (163°C).
- Beat together butter, honey, eggs, vinegar, salt, soda, and nutmeg.
- Stir in almond flour to make a stiff dough that holds its shape.
- Transfer in batches to a pastry bag that has been fitted with a ½-inch (1.3-cm) tip.
- Line cookie sheets with parchment paper.
- Pipe small donut shapes onto the parchment paper.
- Bake 15-20 minutes until golden brown and firm to the touch.
- Cool on a wire rack.
- When completely cool store airtight or freeze in a plastic bag for later use.
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Nutritional Info
Storage
Store in an airtight container or freeze in a plastic bag.
Notes
Will keep at room temp for at least a week... if they last that long! These become more tender and flavorful the next day.
Used with permission from
SCD Recipe
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