Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C) and grease your doughnut pan.
Step 2
Combine the
Oat Flour (95 g)
,
Sweet Glutinous Rice Flour (75 g)
,
Almond Meal (20 g)
,
Pure Cane Sugar (30 g)
,
Baking Powder (4 g)
,
Salt (3 g)
, and
Ground Cinnamon (as needed)
in a large bowl, mixing until well combined.
Step 3
In another bowl, whisk the
Eggs (2)
together, then add the
Unsweetened Almond Milk (80 mL)
,
Unsweetened Apple Sauce (65 g)
,
Pure Maple Syrup (50 mL)
,
Coconut Oil (30 mL)
, and
Vanilla Extract (10 mL)
. Whisk until well combined.
Step 4
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Step 5
Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8" to 1/4" from the top.
Step 6
Bake for 18-22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean.
Step 7
Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.
Step 8
Stir the glaze ingredients
Powdered Confectioners Sugar (110 g)
,
Maple Syrup (60 mL)
, and
Unsweetened Almond Milk (5 mL)
with a fork until fully combined. Add more milk if a thinner consistency is desired.
Step 9
Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut.
Step 10
Top with a sprinkle of
Sea Salt Flakes (to taste)
and let set until hardened.
