Easy to make. Gluten Free & Dairy Free.
Total Time: About 25-Minutes | Makes about 12 Servings
What you need:
For the Donuts
1 1/2 Cups of Almond Flour
1/4 Cup Tapioca Flour
2 Teaspoons Baking Powder
2 Eggs
1/3 Cup Agave (or maple syrup)
1 Teaspoon of Vanilla
1/4 Cup Melted Coconut Oil
For the Glaze:
2 Cups of Powdered Sugar
1 Teaspoon of Vanilla
2-3 Tablespoons of Almond Milk
Cinnamon (For Topping)
Coconut Sugar (For Topping)
Donut Pan
Directions:
Preheat the oven to 350 degrees. In a bowl, mix the almond flour, tapioca flour and the baking powder until combined.
Add the agave, vanilla, eggs, coconut oil and mix.
Spray the donut pan with non-stick cooking spray. Use a spoon and fill each compartment about 2/3 of the way (do not overfill!).
Bake for 12-14 minutes until the edges are slightly brown. Let cool.
Make the glaze by mixing together the ingredients adding the almond milk 1 tablespoon at a time until the desired consistency is reached.
Dip each donut into the glaze and sprinkle with the cinnamon and coconut sugar. Enjoy!
I recommened storing these in the fridge in an airtight container.