Paleo Caramel Apple Donuts. (Gluten/Grain/Dairy/Egg Free)

by Brittany on November 12, 2013

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Oh my lawddd. These are really crazy delicious. In an addiction, I need to eat every single crumb kind of way. Apple is the perfect compliment to chestnut flour. The flavors mesh as is they were made for each other.

Chestnut flour is magical- it acts like a cake flour and allows for EGG FREE , grain free baking.  Which, is otherwise hard to come by. Most of the grain free flours are really dense- and can work ok without eggs to make recipes such as cookies and bars, but its impossible for them to become anything light and airy without eggs.  Being egg free myself, and mostly grain free- Chestnut is my go to flour for Muffins, Cakes, Donuts etc.

Tammy from The Healthy Gluten Free Life, LOVES working with Chestnut flour as much as I do.  Starting yesterday- running through Friday she and I are posingt a new chestnut flour each to inspire you guys to use it!

Head over to Tammy’s site today to check out her recipe for   5-Spice Pumpkin Dinner Rolls

You can also enter to win a bag of chestnut flour from Tammy all week, I’ll be giving away a second bag on friday :)

Paleo Caramel Apple Donuts.


  • 1/4 Cup Chestnut Flour
  • 1/4 Cup Applesauce
  • 1/2 Cup + 1 Tablespoon Milk (dairy or nondairy)
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 Cup melted Butter Or Oil  (dairy or nondairy)
  • 1/2-3/4 Cup Coconut Palm Sugar
  • 2 teaspoon baking powder
  • pinch of salt
  • 1/2 Tsp. of Xanthan or Guar Gum
  • 1/2 Cup of apples, chopped finely (No need to remove the skin)


  • 1/4 Cup Butter (dairy or nondairy)
  • 1/2 Cup Palm Sugar
  • 1 Tablespoon Heavy Cream or Heavy Coconut Milk (from a can works best)
  • Pinch of Salt
  1. Preheat oven to 350 degrees
  2. Mix together ingredients in a medium sized bowl.
  3. Spray a donut pan with nonstick spray, and place in the oven for 15 minutes.
  4. While donuts are cooking, in a saucepan, combine all ingredients for the caramel, and heat until thick.
  5. Remove donuts from oven, drizzle on caramel.

Yields 6 donuts

Recipe Notes:

  • The Xanthan or Guar gum really help give the donuts a better shape and will help them hold together really well! Don’t leave this ingredient out.
  • I added a second layer or glaze- just for fun! I just combined a little powdered sugar with water. You could also mix it with a little bourbon instead :)   If you aren’t a fan of white powdered sugar- feel free to make your own! All you need to do is throw your granulated sugar of choice into a coffee grinder or powerful blender and process until it turns to powder!
  • Chestnut flour is really unique- and won’t exchange properly for any other gluten free flour! I recommend ordering a bag if you don’t have some. I promise, you will LOVE it.
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{ 7 comments… read them below or add one }

Virginia November 12, 2013 at 11:25 pm

Can you make chestnut flour? Have you?


Brittany November 13, 2013 at 1:23 pm

I have not tried! I just order it from :)


Mel @ a table prepared November 13, 2013 at 1:52 am

Um YUM! Never tried chestnut flour before…I am intrigued. This may be the perfect recipe to try it out – I want these doughnuts!!


Luke November 13, 2013 at 5:49 am

These look so yummy! How do you think almond flour would do?


Brittany November 13, 2013 at 1:22 pm

Only Chestnut flour will work :)


Andrea November 13, 2013 at 2:44 pm

Can you make these in a donut maker?


Serena November 13, 2013 at 9:08 pm

Think I could sub the 1/4 cup of applesauce for an egg? I’m a low carber….


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