Ingredients
- Donuts:
- 1 cup oat flour (gluten-free if needed)
- 1 cup almond flour
- 2 Tbsp corn starch
- 1/3 cup maple syrup
- 3 Tbsp coconut oil (for oil-free version use apple sauce/banana)
- 1 cup almond milk
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp nut meg
- 1/2 tsp ground cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- Maple glaze:
- 3/4 cup icing sugar
- 2 Tbsps maple syrup
- 1 Tbsp almond milk/water
- Toppings:
- Pomegranate seeds
- Crushed pecan nuts
Instructions
- Pour the maple syrup, coconut oil, almond milk and spices into a medium-sized bowl and whisk together. Add in the flour, corn starch, baking powder and baking soda and mix together (be careful not to over mix).
- Preheat the oven to 180°C (350°F) and grease a non-stick donut tin.
- Use a tsp or piping bag to fill each place in the donut tin until it’s 3/4 full. Even out the surface with our fingers and bake in the oven for 8-10 minutes or until a toothpick comes out clean.
- In the meantime, prepare the glaze by simply whisking all ingredients together.
- Once ready, take the donuts and place them onto a cooling rack for 5 minutes.
- Dip each donut into the glaze and place back onto the rack. Add pomegranate seeds and pecan pieces on top and enjoy!
Description
As in all of my recipes, 1 cup equals 250 ml.
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