Celebrate the season with a batch of delicious baked donuts topped with a decadent maple glaze. Featuring leftover almond pulp from your Almond Cow!
Servings: 6-8 donuts
Prep time: 5 min
Cook time: 10-12 min
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp of water)
- ¾ cup gluten free flour
- ¼ cup almond pulp
- ¼ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ½ cup plant based milk
- 2 tbsp coconut oil (melted)
- ¼ tsp salt
- 4 tbsp pure maple syrup
- ¾ cup powdered sugar
Preheat oven to 375 degrees Fahrenheit and grease donut pan with coconut oil. To prepare the flax egg combine ground flax seeds and water and let thicken.
In a medium sized bowl mix together coconut sugar, flour, baking powder, baking soda, cinnamon and salt. In a separate bowl combine coconut oil, flax egg, almond pulp and milk.
Add wet ingredients into the dry ingredients and mix until just combined. Transfer into a ziploc or piping bag and pipe dough into each donut mold (3/4th of the mold). Bake in the oven for about 10-12 minutes.
Remove from oven and let donuts sit in the pan for a few minutes. Remove donuts from the pan and place on a cooling rack for glazing.
To prepare the glaze mix maple syrup and powdered sugar until sugar is fully incorporated. Dip donuts into the glaze and let them dry. Store leftovers in an airtight container up to 3 days.