Cinnamon Cake Doughnuts (autoimmune paleo

• Vegetarian

• Produce

  • 3/4 cup Butternut squash puree
  • 2 Plantains - 560 g, ripe

• Canned Goods

  • 2 tbsp Coconut milk

• Condiments

  • 1/4 cup Coconut butter
  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Baking soda and cream of tartar
  • 1 tbsp Cinnamon
  • 1 Cinnamon
  • 1 dash Sea salt
  • 3/4 cup Tigernut flour

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Coconut oil

Found on angelslice.com

Description

Ingredients

• 2 ripe plantains - 560 g
• ¾ c tigernut flour
• ¾ c butternut squash puree
• ¼c coconut oil
• ½ tsp each baking soda and cream of tartar
• 1tbsp apple cider vinegar
• 1tbsp cinnamon
• dash of sea salt
• ¼ c coconut butter softened
• 2 tbsp coconut milk
• 1 tbsp honey
• extra cinnamon

Directions

• preheat oven to 350 deg
• peel and chop plantains
• pulse in food processor
• add the next 7 ingredients and puree until smooth
• pour into molds and bake. (mine took 20 min)
• cool in molds before frosting
• mix frosting ingredients (coconut butter and milk and honey) using a fork
• drizzle over doughnuts
• sprinkle with cinnamon