Time: 30 minutes + chilling time Makes: 6 donuts
Ingredients for baked donuts:
- 1/2 cup buckwheat flour
- 3/4 cup almond flour
- 1/3 cup tapioca starch
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2 eggs
- 3/4 cup almond milk
- 2 tbsp Flora ACV Shot
- 1 tbsp coconut oil, melted
Ingredients for glaze:
- 1 cup powdered sugar
- 2-3 tbsp Flora Apple Cider Vinegar (any flavour; I used Turmeric and Cinnamon) 1 tbsp coconut oil, melted
- 1/3 tbsp plain yoghurt
- Preheat your oven to 350°F and use coconut oil and a paper towel to grease a 6-slot donut pan and set aside
- To make the donut batter, sift buckwheat flour, almond flour, tapioca starch, cinnamon and sea salt into a medium sized mixing bowl, whisking to unify ingredients. Measure out coconut sugar into a second mixing bowl and crack the eggs into the bowl, whisking vigorously for 2-3 minutes until well combined. Add almond milk, Flora Apple Cider Vinegar and melted coconut oil, whisking again.
- Pour the dry mix over the wet, using a spatula to scrape down the sides as you combine. Using an electric mixer, beat on medium until the batter is a wet, sticky consistency.
- Pour the batter directly into the donut pan, filling each donut slot about 3/4 of the way full. Bake for 18-20 minutes, or until a toothpick comes out clean. Set donuts on a cooling rack and let cool for at least 30 minutes.
- While the donuts are cooking, prepare the glaze. In a small bowl sift in the powdered sugar. Add yoghurt and 2 tbsp of the Flora Apple Cider Vinegar, whisking well until no lumps appear. Whisk in the melted coconut oil and observe the consistency. Depending on the climate and humidity in your home, you may need to add 1 tbsp more of the apple cider vinegar. Set this in the fridge to cool and harden slightly while donuts cool.
- One donut at a time, dip into the glaze using two fingers to hold the donut in place. Raise the donut from the glaze, flipping it over to let the glaze drip from the top of the donut to the bottom, dipping again if necessary. Place on a cooling rack in the fridge while you glaze the rest of the donuts.
- Best served at room temperature. For storage: these donuts keep well at room temperature for 1-2 days, but best kept refrigerated for one week.