Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C) and lightly grease two non-stick donut pans {6 donuts per pan}.
Step 2
Add
Almond Flour (360 g)
,
Tapioca Starch (125 g)
,
Baking Powder (7 g)
,
Ground Cinnamon (3 g)
and
Sea Salt (as needed)
, to a medium bowl, whisk to combine and set aside.
Step 3
Add
Unsalted Butter (110 g)
to separate bowl, melt in microwave, then add
Maple Syrup (120 mL)
and stir. Allow to cool slightly, then whisk in the
Eggs (2)
, one at a time, followed by
Vanilla Extract (15 mL)
and
Maple Extract (5 mL)
.
Step 4
Gradually add the dry ingredients to the wet ingredients and stir until well combined with no lumps.
Step 5
Spoon batter into each donut mould, filling approx ¾ of the way full.
Step 6
Bake for 8-10 minutes or until golden on top and toothpick can be inserted and removed, coming out clean. Remove and add to cooling rack, cool completely before glazing.
Step 7
For the glaze, melt the
Butter (60 g)
in small sauce pan, add
Vanilla Extract (2 mL)
,
Maple Extract (2 mL)
,
Powdered Confectioners Sugar (15 g)
,
Maple Syrup (30 mL)
,
Sea Salt (to taste)
stir to combine, then remove from heat and allow to cool for a few minutes.
Step 8
Carefully dip each donut in the slightly cooled glaze, or use spoon to drizzle over each one.
