- 2 cups gluten-free flour (can sub 1:1 white flour)
- ½ cups coconut sugar
- 1½ tsp Reishi Powder
- 2 tsp baking powder
- 2 tsp baking soda
- ¼ tsp salt
- 1¼ cups almond milk
- 1 tsp apple cider vinegar (can sub regular grape vinegar)
- 3 Tbsp Coconut Blossom Nectar or maple syrup
- 1 tsp vanilla extract
- ¼ cups beet juice
- 1 heaped Tbsp blueberry powder or fresh or crushed freeze-dried blueberries
- coconut sugar and cinnamon mix
- desiccated coconut and edible flowers for toppings
- ½ cups macadamia nut butter
- 3 Tbsp Coconut Blossom Nectar
- 2 tsp of coconut oil or Cacao Butter, melted
Glaze flavour options:
- 1 Tbsp Cacao Powder
- pinch of sea salt
- or ⅓ C fresh or freeze-dried blueberries (we used fresh in our recipe)
- or ½ tsp vanilla powder or extract
Step 1: Preheat the oven to 180℃.
Step 2: Mix the dry ingredients together in a bowl.
Step 3: Mix the wet ingredients together in a separate bowl.
Step 4: Gently fold the dry ingredients into the wet ingredients just until incorporated. Don’t over mix the batter.
Step 5: Using a piping bag or a large ziplock bag with the corner cut out, pipe the doughnuts into a greased doughnut pan filling about ¾ of the way full. Or you can spoon into a muffin tray if you don’t have one for doughnuts and don’t mind a muffin-shaped doughnut.
Step 6: Bake for 8-10 minutes or until a toothpick comes out clean. Let cool completely before glazing.
Step 7: To glaze the doughnuts, blend all the glaze ingredients together, pour in a bowl, then dunk each doughnut into the glaze. Top with shredded/desiccated coconut and edible flowers. Let them sit for the glaze to firm up slightly. Or skip the glaze and dust with finely-milled coconut sugar and cinnamon mix.
♥ To get the iconic shape of doughnuts you need a doughnut pan, but if all you have is a muffin tray you can use that too.
♥ For a healthy flour alternative use a ratio of ½ whole wheat, ½ oat flour, even chickpea flour can be used as a healthy, protein-packed flour alternative.
♥ More reishi can be added to get more medicinal effect, but keep taste-testing as it can be bitter.
♥ The macadamia nut butter can be substituted with tahini, cashew, almond or smooth peanut butter.
“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”