Maple Glazed Doughnuts

Serves: 6 Prep: 10_mins Cook: 20_mins

Info

Try these gloriously glossy Maple Glazed Doughnuts with this gluten and grain free and paleo friendly recipe. Use our Coconut Flour as a gluten free alternative and keep things naturally sweet with our Biona Maple Agave Syrup.

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Ingredients

1 and 1/4 cups blanched almond flour

2 tbsp coconut flour

1/2 tsp unrefined sea salt

1/2 tsp baking soda

2 eggs

4 Tbsp Biona coconut milk

4 Tbsp real maple syrup (or honey)

4 Tbsp Biona Organic Coconut Oil, melted

1/2 tsp vanilla extract

FOR MAPLE GLAZE:

1/2 cup raw cashews

1/4 cup real maple syrup

4 Tbsp coconut butter, melted

2 Tbsp Biona Organic Coconut Oil, melted

2 Tbsp filtered water (plus more if necessary)

Method

Preheat oven to 180C. Lightly grease your donut pan with coconut oil
Combine the almond flour, coconut flour, salt, and baking soda in a medium bowl and set aside.
In another large bowl, whisk together eggs, coconut milk, maple syrup, coconut oil, and vanilla until thoroughly combined.
Add the dry ingredients to wet and stir to combine.
Place the batter in a piping bag
Fill each ring in the donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
Bake for 18-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.

To make the glaze:,

Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add more water a tiny bit at a time if it is too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl. Place back onto cooling rack.
Serve and Enjoy!