TIME: 45 minutesYIELD: 6INGREDIENTS:2 flax eggs ( 2 tablespoons of flax meal + 5 tablespoons of hot water)¼- ⅓ cup of maple syrup⅓ cup of Kite Hill Plain Unsweetened Almond Yogurt4-5 tablespoons of oat milk (add in slowly and adjust if needed) 2 tablespoons of coconut oil melted 1 teaspoon of vanilla2 teaspoons of ground coffee 2 tablespoons of cacao powder 1¼ cup of gluten-free baking mix¼ teaspoon of baking powderCoconut Butter icing⅓ cup of coconut butter3 tablespoons of full-fat coconut milk1 tablespoon of maple syrupdash of vanilla extractwater to thin the mixture outoptional superfood powders to add color to the icingFEATURED Plain Unsweetened Almond Milk Yogurt 16oz 16oz Find in Stores InstructionsSet the oven to 325Mix the flax meal and hot water together and set aside for 5 minutes or so. Using coconut oil, oil up the donut tray. Mix together all of the wet ingredients.Mix the dry ingredients together in a separate bowl, and then slowly add to the wet ingredients. Mix well.Add the mixture to the donut pan.Bake for 12- 14 minutes or until slightly golden on the top.Coconut Butter icingMelt the coconut butter and full-fat coconut milk together in a small saucepan on low heat. Don’t let the mixture burn. Once melted remove the mixture from heat.Add in the maple syrup and vanilla and mix well.Add in superfoods powders if you’re using them. Mix well.Add water to thin the mixture out. Slowly roll the donuts in the icing.Top with toppings if you choose and enjoy.
