Servings: 12
Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ¼ cup unsweetened almond milk
- ½ cup coconut oil melted
- ¼ cup unpasteurized honey
- 1 tbsp vanilla extract
For the icing:
- ½ cup coconut oil
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 3 tsp arrowroot powder mixed with 2 tsp water
- Optional: natural food colouring I used spirulina, matcha and dragon fruit powder
Instructions
- Preheat oven to 300F and lightly grease donut pan with oil of choice. Place pan on a baking sheet for easy transferring. Set aside.
- Add all ingredients to a blender and blend on high until smooth. Use a spoon to scrape down the sides if needed and continue blending. You can also do this by hand but the batter won’t be as smooth.
- Use a spoon to scoop donut batter into molds of the pan -- filling about ¾ of the way. Use your finger to gently smooth out the top of the batter.
- Place baking sheet with filled donut moulds in the oven. Bake for 14-16 minutes or until golden brown and a toothpick inserted comes out clean.
- Remove from oven and place moulds on a cooling rack. When the donuts are cool, remove from pan and place back on the rack.
- In the meantime, add coconut oil, honey, and vanilla to a small pot over low heat. Mix until well combined.
- Remove from heat and mix in the arrowroot/water mixture. Stir well until no clumps.
- Let the mixture cool slightly, and add desired food colouring. Mix well. Dip cooled donuts into the glaze and gently pull back out. Place on a plate. Serve immediately or cover and keep for 3 days.
Notes
I use silicone donut pan I got on Amazon.