YIELD: 6 donuts
TIME: 45 minutes
Ingredients
2 flax eggs ( 2 tablespoons of flax meal + 5 tablespoons of hot water)
¼- ⅓ cup of maple syrup
⅓ cup of Kite Hill Plain Unsweetened Almond Yogurt
4-5 tablespoons of oat milk (add in slowly and adjust if needed)
2 tablespoons of coconut oil melted
1 teaspoon of vanilla
2 teaspoons of ground coffee
2 tablespoons of cacao powder
1¼ cup of gluten-free baking mix
¼ teaspoon of baking powder
Method
Step 1.
Set the oven to 325
Step 2.
Mix the flax meal and hot water together and set aside for 5 minutes or so.
Step 3.
Using coconut oil, oil up the donut tray.
Step 4.
Mix together all of the wet ingredients.
Step 5.
Mix the dry ingredients together in a separate bowl, and then slowly add to the wet ingredients. Mix well.
Step 6.
Add the mixture to the donut pan.
Step 7.
Bake for 12- 14 minutes or until slightly golden on the top.
Coconut Butter icing
⅓ cup of coconut butter
3 tablespoons of full-fat coconut milk
1 tablespoon of maple syrup
dash of vanilla extract
water to thin the mixture out
optional superfood powders to add color to the icing
Coconut Butter icing
Step 1.
Melt the coconut butter and full-fat coconut milk together in a small saucepan on low heat. Don’t let the mixture burn.
Step 2.
Once melted remove the mixture from heat.
Step 3.
Add in the maple syrup and vanilla and mix well.
Step 4.
Add in superfoods powders if you’re using them. Mix well.
Step 5.
Add water to thin the mixture out.
Step 6.
Slowly roll the donuts in the icing.
Step 7.
Top with toppings if you choose and enjoy. This recipe uses:
Kite Hill Plain Unsweetened Almond Yogurt
