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Paleo Rhubarb Doughnuts

Deliciously sweet and tart Paleo rhubarb doughnuts, perfect for a healthy treat that doesn't compromise on flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: American, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Doughnut Ingredients
  • 1 cup chopped rhubarb Fresh rhubarb is preferred; can be hard to find.
  • 1/2 cup sugar Coconut sugar is a great Paleo alternative.
  • 2 cups all-purpose flour Can substitute with almond flour for a gluten-free option.
  • 1 pinch salt Sea salt is preferred for better flavor.
  • 1 dash vanilla extract Don’t use too much, just a hint for flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped rhubarb and sugar, and let it sit for about 10 minutes.
  3. Add the all-purpose flour to the rhubarb mixture and mix until well combined.
  4. Spoon the batter into the doughnut pan, filling each cavity about 3/4 full.
  5. Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick comes out clean.
  6. Allow to cool slightly before removing from the pan.

Notes

For best results, invest in a good doughnut pan and use fresh rhubarb. You can add spices like cinnamon and nutmeg for extra flavor. These doughnuts pair well with a glaze or fresh fruit topping.