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If you’re looking for a reason to get out of bed (especially on a gloomy, under-the-weather morning), These. Donuts. Are. It. Paired with an extra-large cappuccino, the rest of your day will be magical. These donuts are not fried and are free of eggs, oil, dairy, and gluten.
1 cup oat flour
1/2 cup Gefen Almond Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sweetener of choice (I used coconut sugar)
1/4 cup brewed espresso
1/4 cup Gefen Almond Milk
1 tablespoon Gefen Maple Syrup
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice or Tuscanini Lemon Juice
1/4 teaspoon salt
dark chocolate
vegan vanilla yogurt
sprinkles
chopped nuts
Add the dry ingredients to a mixing bowl and mix well.
In a separate bowl, whisk the espresso, almond milk, maple syrup, lemon, and vanilla. Add the wet mixture to the dry, and stir with a spatula until fully combined.
Place the batter in a piping bag and pipe into a nonstick donut pan. (A large zip-top bag with the corner cut off can be used instead of a piping bag.)
Bake at 350 degrees Fahrenheit for 15 minutes.
Allow donuts to completely cool off before decorating. Evenly spread desired glaze on each donut, top off with chocolate drizzle, date syrup, sprinkles, and chopped nuts or any other toppings of choice.
This recipe originally appeared on Love My Body.
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