Paleo donuts

1-1/2  cups		Blanched Almond Flour
1/2  cup		Arrowroot Flour
3  teaspoons		Baking Powder
1/2  teaspoon		Salt
2		Eggs
1/2  cup		Rice Sirup
1  teaspoon		Pure Vanilla Extract
3/4  cup		Coconut Milk
3  tablespoons		Coconut Oil, Organic, melted

Tip: Click on the ingredient links to learn the nutritional information for all the Paleo donuts ingredients. The serving size for any ingredient in Paleo donuts may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 375 degrees.
In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, and salt. Stir with a wooden spoon until combined.
In a smaller mixing bowl, add the eggs, brown rice syrup, vanilla extract, and coconut milk. Using a hand mixer, blend ingredients until smooth.
Pour the wet ingredients into the dry, and blend all ingredients with your hand mixer until smooth.
Add your softened coconut oil to the batter, and blend again until all ingredients are combined evenly.
Liberally grease your donut pan with coconut oil, and spoon about a cup of batter into a ziplock bag.
Snip one of the corners off of the ziplock bag, and pipe the batter into the donut mold. More batter makes a fluffy donut, but you will have less total donuts. Filling the molds 3/4 full will yield about 12 donuts.
Smooth the tops of the batter by carefully banging the donut pan on the counter, and smoothing any uneven spots with a spoon or your finger.
Bake the donuts for 12 minutes, making sure to check then after 10 minutes. Remove donuts from oven, and allow to cool on a wire rack.
Grease donut pan again, and repeat for another batch of donuts.
Once donuts are completely cool, dip them into your choice of frosting. It helps to have the frosting in a shallow bowl to dip to donut. Place donuts in the fridge for a few minutes to help the frostings set before serving.