Holy donuts!!! This recipe really came out amazing and it can be made with regular or gluten free flour. Please let me know how you like it and what flavor Javamelts you make it in.
•1 cup GF 1:1 flour (140g)
•1/2 cup vegan vanilla protein powder (40g)
•3/4 cup almond flour (84g)
•2 tbsp French Vanilla Javamelts Sugar •2 tsp baking powder
•1/2 tsp salt
•1 tsp cinnamon
•1/2 cup maple syrup
•1 cup lite canned coconut milk
•2 cups Javamelts French Vanilla powdered sugar (to make powdered sugar combine 2 cups Javamelts sugar and 2 tbsp cornstarch and blend in a blender)
•4-6 tbsp almond milk
-Preheat oven to 350°F.
-Spray donut pan with neutral oil (I used avocado oil)
-Whisk all dry ingredients together.
-Add wet ingredients to the dry and whisk together until batter is smooth.
-Spoon or pipe the batter into donut tins.
-Bake for 12-14 minutes.
-Allow donuts to cool in the pan 10 min before removing from pan and place on a wire rack to finish cooling.
-Whisk together glaze ingredients until smooth.
-Dunk donut in the glaze using a fork or spoon to flip and place back on wire rack to allow glaze to set (1-2 hours).
*Recipe makes 8 donuts*
Shared by our customer: "I was really blown away with how well these kept overnight in an air tight container. The glaze doesn't get slimy which I was nervous about. I popped one in the microwave for a few second and it tasted like a Krispy Kreme Donut, no joke!"
Photo and recipe credit: Dani Dire @diredelites