Cider Mill Donut Holes from All American Paleo Table
Makes 14-16 donut holes
  • 4 cups coconut oil, for frying
  • ½ cup + 3 Tbs coconut flour
  • ¼ cup arrowroot flour
  • ¼ cup maple sugar
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • Pinch of salt
  • 4 eggs
  • ½ cup apple cider
  • 2 Tbs raw honey
  • 1 tsp vanilla extract
  • Sprinkles: 3 Tbs maple sugar + 1 Tbs ground cinnamon
  1. Warm a heavy-bottomed pan or fryer with the coconut oil, making sure you have about 3 inches worth of oil. Slowly heat the oil until the temperature reaches 375 degrees.
  2. In a mixing bowl, sift together the flours, maple sugar, cinnamon, baking soda and salt. In a separate bowl, blend together the eggs, apple cider, raw honey and vanilla extract until smooth. Add the flour to the egg batter and blend until a smooth batter forms. Scrape down the sides and bottom of the bowl and let the batter set for 1 minute to allow the flours to soak up the liquids. Briefly blend the batter one last time.
  3. Using a 1½ tablespoon cookie scoop, scoop the batter and carefully drop it into the hot oil. Add a few more donut holes to the pan, but don't overcrowd the pan. Keeping your oil temperature stable, fry the donuts for about 4 minutes, flipping after 2 minutes to make sure that all sides are evenly cooked. Remove the donuts with a slotted spoon and place on a paper towel. While the donuts are still warm, sprinkle with the maple cinnamon sugar.
  4. Fry the remaining donuts, sprinkling them with cinnamon sugar once they are done. After all the donuts are cooked and cool enough to tough, roll the donuts in the remaining cinnamon sugar so that all sides are dusted.
  5. Best eaten fresh and warm!
Recipe by Vibrant Life Army Wife at