- ¼ cup coconut flour
- ¾ cup almond flour
- 2 teaspoons xanthan gum optional but recommended
- 1 teaspoon baking powder
- 6 tablespoons coconut sugar
- 2 teaspoons cinnamon
- ¼ cup coconut oil
- 4 eggs
Paleo Marshmallow Ingredients:
- 1 cup maple syrup
- ½ cup water
- 0.5 ounce powdered gelatin 2 packets
- ¼ cup water
- Pinch of salt
- ½ teaspoon vanilla
Mix all dry ingredients in a bowl with a whisk.
Add rest of ingredients to the dry ingredient bowl and whisk until it becomes a sticky, thick dough.
Use a piping bag or a ziplock bag to pipe the dough into a greased donut pan and bake at 350℉ for 20 minutes. Makes about 6 donuts.
Paleo Marshmallow Instructions:
In a saucepan, combine maple syrup and ½ cup water. Bring to light boil on medium heat.
Continue boiling for 10-15 minutes or until a candy thermometer reaches 240 degrees.
While it is boiling, in a small dish, combine gelatin and ¼ cup of water and mix. Set aside.
Once maple syrup mixture reaches 240℉, take off heat and mix in gelatin mixture with a whisk until smooth.
Transfer to a mixer with a whip attachment and beat on high for about 10-15 minutes. This will get very light in color and triple in size.
Add salt and vanilla to the mixer and once incorporated, stop the mixer and transfer marshmallow to a piping bag.
Dip each donut into the chocolate spread or melted dark chocolate.
Pipe some marshmallow on top of each donut.
With a torch, “toast” the marshmallow or place in broiler on high, carefully watching it doesn't burn.
Enjoy right away or store in airtight container.
Difficulty Level: Hard