Nutella Filled Baked Doughnuts (grain/gluten/dairy free, low sweetener, paleo/primal)

Jelly Doughnuts

3 eggs
½ cup applesauce
(Or gogosqueez, fruit pouch, etc.)
½ cup coconut oil
½ cup maple syrup
1 tablespoon vanilla
½ cup coconut flour
½ teaspoon sea salt
¼ teaspoon baking soda

for the filling:
½ cup Homemade Nutella
1 tablespoon arrowroot powder

for the topping:
2 tablespoons organic stevia
1 tablespoon raw cocoa powder

1. In a food processor combine eggs, chia apple sauce, coconut oil, maple and vanilla and pulse together
2. Pulse in coconut flour, salt and baking soda
3. Allow batter to sit and thicken just a bit
4. To prepare filling, combine Nutella and arrowroot powder in a small bowl and stir vigorously
5. Oil muffin top pan
6. Spoon 2 heaping tablespoons batter into each muffin top vessel
7. Spoon 1 heaping teaspoon of Nutella mixture (on top of batter) onto each muffin top
8. Spoon another 2 tablespoon of batter onto to cover jam mixture
9. Bake at 350° for 30-35 minutes
10. Remove doughnuts from oven and allow to cool for 10 minutes
11. Spoon a scant ½ teaspoon of Stevia/cocoa mix onto top of each doughnut to “sugar” them
12. Cool and serve
Makes about 5-6 jelly doughnuts

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