Sundays are for donuts.
Don't fight it, just make these little gooey, gluten-free, planet based babies.
They'll satisfy all of your vanilla-cinnamon breakfast cravings, and they'll go really nice with a slow Sunday morning and a cup of tea.
Gluten-Free Cinnamon Spice Breakfast Donuts
(Makes a half dozen)
1 cup gluten free flour
1/2 cup almond flour
1/4 cup powdered sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground clove
pinch of salt
flax eggs (equivalent to two eggs)
1/2 cup almond milk
2 tbsp coconut oil
1 tbsp creamy peanut butter
2 tsp vanilla extract
1/2 cup packed brown sugar
Mix the flax eggs (1 egg = 1 tbsp flaxseed meal and 3 tbsp water) and set aside to gel for about twenty minutes. Preheat the oven to 350 and grease the donut pan with coconut oil. In a large mixing bowl, mix all the dry ingredients. Set aside. Next, in a smaller bowl, mix all the wet ingredients including the flax eggs until well blended. Add the wet ingredients to the dry and stir until just mixed. Pipe the mixture into the donut pan and bake for 18 - 20 minutes.
Allow them to cool completely on a wire rack and top with a simple glaze, jam or coconut cream.
Enjoy