Cooking Instructions
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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 (3 cups)
,
Tapioca Starch (1 cup)
,
Baking Powder (1/2 Tbsp)
,
Ground Cinnamon (1 tsp)
and
Sea Salt (1/8 tsp)
, to a medium bowl, whisk to combine and set aside.
Step 3
Add
Unsalted Butter (1/2 cup)
to separate bowl, melt in microwave, then add
Maple Syrup (1/2 cup)
and stir. Allow to cool slightly, then whisk in the
Eggs (2)
, one at a time, followed by
Vanilla Extract (1 Tbsp)
and
Maple Extract (1 tsp)
.
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 (1/4 cup)
in small sauce pan, add
Vanilla Extract (1/2 tsp)
,
Maple Extract (1/2 tsp)
,
Powdered Confectioners Sugar (2 Tbsp)
,
Maple Syrup (2 Tbsp)
,
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.
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