3/4 cup tigernut flour (Order Here)
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/ 4 tsp cream of tarter
1/4 cup coconut sugar or turbinado sugar
6 tbs palm/coconut shortening (Order Here)
2 gelatin eggs(Recipe Here) (Order Here)
3/4 cup carbonated apple cider
Now spray a little coconut oil in your doughnut pan. Scoop some filling into the wells, be careful not to over fill. Close the lid and allow to cook. When the light comes on do not open it right away. These doughnuts are very gentle and need to firm up a bit more on the outside before removing them. I left mine about 1 extra min. Until they were a little darker brown. When you remove them they give you a little tool with the doughnut maker. It look like a small meat fork. A handle with two metal prongs coming out of it. You pierce the doughnuts and lift them out of the wells with it. With these the trick I learned is they are too delicate to just pierce in the center and remove. So instead slide the tool just under the edge of the well and slide it all the way along the bottom to the other side and then lift out. It worked perfectly. I was a little frustrated trying to remove them before I leaned that trick, and ended up pulling a few into two pieces.
Now you can drizzle some glaze or roll them in cocononut sugar and cinnamon. Or melt some carob over the tops! Which is what I did. They are still delicate after cooling but much firmer than when they first come out. Let them cool and enjoy! Check out the crumb on this baby! They are light and fluffy! So good!