Cinnamon donut holes recipe

Ingredients

• ½ cup (56 g) coconut flour
• 2 tablespoons (16 g) psyllium husk powder
• ¼ cup (48 g) coconut palm sugar, plus 2 tablespoons (24 g) for dipping
• ¼ teaspoon salt
• 1 cup (235 ml) water
• ¼ cup (55 g) grass-fed butter, plus 2 tablespoons (28 g) for dipping (can omit to make dairy-free)
• 1 tablespoon (7 g) ground cinnamon

1. Preheat the oven 325°F (170°C, or gas mark 3). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the coconut flour, psyllium husk powder, ¼ cup (48 g) coconut palm sugar, and salt. In a small pot, boil the water, turn off stove and then add ¼ cup (55 g) butter and stir until the butter is melted. Add the wet ingredients to the dry. When the mixture has cooled enough for you to handle, squish the dough together until it forms a firm ball.
3. Tear off golf ball–size pieces of dough and form them into donut holes. Place the balls on the prepared baking sheet. Melt the remaining 2 tablespoons (28 g) butter in a small bowl. In another small bowl, mix together 2 tablespoons (24 g) coconut palm sugar and 1 tablespoon cinnamon. Take each donut hole dough ball and dip it in the butter, making sure to coat it all over. Then, roll it into the sugar-cinnamon mixture. Place it back on the baking sheet and repeat until you have covered all of the balls of dough. Bake about 25 minutes or until a toothpick inserted in the middle comes out clean. Eat them while they are warm!
4. Alternatively (or in addition to), if you don’t want to use cinnamon, you could melt some dark chocolate and drizzle it over the donut holes once they come out of the oven. Mmmmm.