1/2 c. olive oil
1/2 c. maple syrup
1 c. applesauce
1/4 c. mini chocolate chips, if tolerated
1 t. vanilla
1/3 c. milk of choice
2 eggs
1 c. Otto’s cassava flour
1/2 c. white rice flour
1/2 c. brown rice flour
1/2 c. tapioca flour
1 t. baking powder
1/2 t. sea salt
Preheat oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer. Mix on low for about 30 seconds until combined. Scrape batter into a gallon zipper bag and close the top of the bag.
Grease the cavities of a silicone donut pan with spray oil. If your pan is the floppy kind, place it on a rimmed baking pan for stability. Snip a small corner off the bag and pipe the batter into the cavities of the donut pan. Bake for 30 minutes. Let cool in the pan for five minutes. Place an inverted wire rack on top of the donut pan and carefully turn it over so the donuts pop out onto the rack. Let cool for 30 minutes. Store at room temperature for up to two days. Or for low-histamine donuts, wrap each donut individually in waxed paper and store them in a plastic storage box in the freezer.
