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HANUKKAH DAY 2! MY FAVORITE JELLY DONUT RECIPE

Serves: 10 cupcakes

Ingredients

  • 3 large eggs
  • ½ cup applesauce
  • ½ cup grapeseed oil
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon Celtic sea
  •  salt
  • ¼ teaspoon baking soda
  • ½ cup jam
  • 1 tablespoon arrowroot powder
  • 2 tablespoons xylitol

Instructions

  1. In a food processor combine eggs, applesauce, grapeseed oil, agave and vanilla, and pulse together.
  2. Pulse in coconut flour, salt, and baking soda.
  3. Allow batter to sit and thicken just a bit.
  4. To prepare to fill, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
  5. Next, line a cupcake tin with unbleached paper liners.
  6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
  7. Spoon 1 heaping teaspoon of jam mixture (on top of the batter) into each cupcake liner.
  8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture
  9. Bake at 350° for 20-25 minutes.
  10. Remove cupcakes from oven and allow to cool for 20 minutes.
  11. Spoon a scant ½ teaspoon of xylitol “sugar” onto the top of each cupcake.
  12. Cool and serve.

 

December 23, 2019 By Karin
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Karin AdoniBen-David
INSTAGRAM

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