Baked Vanilla Paleo Donuts

• 1/3 cups Coconut Oil, Melted (measure After Melting)
• 1/4 cups Maple Syrup
• 1/4 cups Coconut Flour
• 1 cup Almond Flour
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 1/4 teaspoons Baking Soda
• 2 Eggs, Separated

1. Preheat oven to 350u0b0F.
2. Whisk melted coconut oil, maple syrup, coconut flour, and almond flour in a medium size bowl. Add vanilla extract and apple cider vinegar. Continue to whisk ingredients together. Add baking soda and continue to whisk until evenly blended.
3. Crack eggs. Pour egg whites into a separate bowl. Set aside.
4. Add egg yolks to the donut batter. Whisk yolks into the batter, if you can. If the mixture is too thick, gently use a fork.
5. In separate bowl, beat egg whites at medium to high speed until they form peaks, approximately 3 minutes. Fold into donut mixture. Use a spatula, if necessary. Fold just enough for ingredients to be evenly distributed.
6. Grease donut pan and pour mixture into cavities. Bake at 350u0b0F for approximately 12 minutes or until toothpick comes out clean. Donuts will come out with a texture that looks a little uneven on top. If you want yours to be as smooth as possible on the top, press batter down into donut cavities using the rounded side of a tablespoon.
7. For best results, eat within 24 hours.

coconut oil, ubc, ubc, flour, vanilla, apple cider vinegar, ubc, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-vanilla-paleo-donuts/ (may not work)