¼ cup Great Lakes Apple Cucumber Collagen Hydrolysate
2 tbsp tapioca flour
1/2 cup coconut sugar
1 1/4 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1/3 cup + 1 tbsp apple cider
3 tbsp avocado oil or coconut oil (melted and cooled)
1 tsp vanilla
2 tbsp coconut oil or ghee
1/4 cup coconut sugar
1 tbsp cinnamon
Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with additional oil.
In a medium bowl mix the dry ingredients together until everything is fully incorporated.
In a smaller bowl whisk together the wet ingredients until light and frothy.
Pour the wet ingredients into the dry and stir gently until everything is just combined. Taking care not to overmix. The mixture should be smooth with no lumps.
Distribute the batter evenly into the 6 donut tin wells.
Bake the donuts for 17-19 minutes or until donuts are puffed and just turning slightly golden.
While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the coconut sugar and cinnamon.
Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.
While donuts are still warm, but cool enough to handle, brush each donut with a little oil (or ghee).
Dunk each side of the donut into the sugar mixture repeat the oil & sugar coating with all remaining donuts.
Best served warm! Can easily be reheated in the microwave of toaster oven.