Ever have one of those cravings you just can't shake? These beautiful doughnuts are soft, sweet and baked instead of fried - meaning no mess and little fuss! Talk about a win!
1 tbsp. flax meal
3 tbsp. water
1 ¼ cups flour
½ cup evaporated cane juice sugar
1 ¼ tsp. baking powder
1/8 teaspoon nutmeg
½ tsp. vanilla extract
¾ tsp. kosher salt
½ cup almond milk
1 ½ tbsp. coconut oil
for the glaze
2 cups icing sugar
¼ cup boiling water
Natural food colouring
Preheat oven to 425 degrees. Lightly grease donut pan. To make ‘flax egg’ place flax meal and water into a small bowl and allow to sit for 10 mins.
In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
Add almond milk, flax egg, vanilla and coconut oil. Stir until just combined.
Fill each doughnut cup 1/3 full and tap pan on counter to evenly spread batter.
Bake 5-6 minutes until the top of the doughnuts spring back when touched. Cool in pan for approx. 4 minutes. Remove and place on cooling rack.
Finish with your favourite toppings. Makes about 30 mini doughnuts.
Source: Life IZ