Ingredients:

2 large eggs, room temperature

½ cup sweet potato purée (or pumpkin purée)

½ cup almond flour

½ cup cassava flour

⅔ cup arrowroot powder

¼ cup coconut sugar

2 t baking powder

1 t ginger

¼ t nutmeg

¼ t salt

½ cup coconut sugar (coating)

2 t cinnamon (coating)

1 t ginger (coating)

⅔ cup coconut oil, melted (coating)

Directions:

1. Preheat the oven to 350°F. Prepare a donut pan by greasing it generously.

2. Place all the ingredients for the donuts in a food processor. Process until smooth. Roll the dough into 14 balls with damp hands and place in the prepared donut pan.

3. Bake for 15-18 minutes or until golden brown. Remove from the oven and cool for 5 minutes.

4. Place the coconut sugar, cinnamon, and ginger on a plate and stir to combine.

5. Dip each donut hole into the coconut oil then roll in the coating mixture, covering each one generously. Enjoy immediately or keep in the refrigerator for up to 5 days.

Bon Appetit!