Nut free, egg free, dairy free

Yields: 6 doughnuts

So if I told you you could have a doughnut and it be healthy, would you believe me? Would you believe me if I told you they were tasty and had a vegetable? Yeah I wouldn't believe me either!!

These doughnuts are a perfect balance of flavors and nutrient dense. Apple cider vinegar and cinnamon work together to balance blood sugar levels to keep you full longer. Tiger Butter contains the root vegetable Tiger nut, which acts as the "nutty" flavor. These doughnuts are packed with healthy fats and prebiotic fiber.

INGREDIENTS

Wet Ingredients:

3 flax or chia seed eggs*

1/2 cup Tiger Butter

1/4 cup unsweetened applesauce

2 TB apple cider vinegar

2 TB maple syrup (optional)

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

*Flax/chia egg: 1 TB flax or chia seed with 3 TB water. Stir and put in refrigerator for at least ten minutes (Stir again at five minutes).

Dry Ingredients:

4 TB coconut flour

1 teaspoon arrowroot flour or baking powder

1 teaspoon cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit. Great doughnut pan with avocado or coconut oil.

2. Mix flax or chia seeds with water to make the egg replacement. Set aside in refrigerator.

3. Mix wet ingredients together. Then mix in the dry ingredients.

4. Bake in oven for 25-30 minutes or until toothpick comes out clean.

5. Let the doughnuts cool, then enjoy!!

Store in refrigerator and eat within 5 days or freeze them for up to a month.