*VEGAN,GF, DF, RSF
Makes 10 Donuts.
Donut Pan required!
1 tsp coconut oil
1 ½ cups self-raising flour
1/3 cup natural stevia (or other granulated sweetener of choice)
1 tsp cinnamon spice
Pinch of salt
¾ cup unsweetened vanilla almond breeze
1 flax egg: (1 tbsp of flax seed meal mixed with 2tbsp of almond milk set aside for 10 minutes)
1 tsp apple cider vinegar
½ tsp vanilla extract
CINNAMON SUGAR COAT:
1 tbsp cinnamon
3 tbsp stevia
½ cup vanilla almond breeze
Preheat your oven to 180ºC and grease a 10-hole donut pan with coconut oil.
Sift flour into a mixing bowl and stir in stevia, cinnamon and salt.
Using a wooden spoon or spatula, make a small hole/well into the centre of the flour mixture and fold in almond milk, flax egg, apple cider vinegar and vanilla extract until just combined and a smooth batter is formed.
Equally divide mixture into donut pan and bake in oven for 10-15 minutes, or until lightly golden and when a skewer is inserted it comes out clean. Remove from oven and allow to cool.
In a small shallow bowl combine cinnamon and stevia and set aside. In another shallow bowl add almond milk.
Dip each side of each donut into the almond milk and then coat in the cinnamon sugar mixture, continue this process until all donuts are coated.
Enjoy! Store in an airtight container in the fridge for up to a week, freezer for 3months.