“gingerbread” grain-free donuts

In my never-ending quest for Saturday morning breakfast goodies, I created a pretty good let’s-do-this-again recipe. I love the texture an almond flour/coconut mix brings to baked donuts. Since I was going for less sweet/no white sugar thing, I used molasses & decided to spice accordingly!You can see what a lovely texture the baked donut has. (You can also see what a giant bite I took out of that bad boy…) The wondrous thing is I can reheat one of these goodies from the freezer in the microwave and it doesn’t toughen up or get crumbly!I started with my favorite “donut flour” blend which is 3/4 cup almond meal and 1/2 cup finely shredded unsweetened coconut. (I can buy the coconut in bulk at a grocery store here…)Next I mixed in my spices: 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon cloves. (this ratio reflects my family’s taste preference…) Then I added a quarter teaspoon each of salt and baking soda.So in my liquid mixing cup I’ve got 1/4 cup coconut oil (it’s liquid these days ‘cause our house won’t be 75° for several months ) three eggs, 2 Tablespoons molasses and 1 teaspoon vanilla.I have a go at it with my Cuisinart Smart Stick (♥ this thing!)and then pour the liquids onto the dry and blend it up again.I spooned the batter into my greased Wilton Doughnut Pan and then baked it at 350° for 15 minutes.Pop those babies out as soon as they’ve cooled a few seconds, and then consume! (I never glaze them… I think they’re perfect just the way they are!)