Ingredients
Scale
- For the doughnuts:
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 3 tablespoons pure cane sugar
- 2 tablespoons almond meal
- 2 tablespoons coconut flour
- 2 tablespoons ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 3 tablespoons oil
- 2 1/2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 to 3 teaspoons almond milk
- Sprinkle of sea salt
Instructions
- Preheat oven to 350 degrees and grease doughnut pan, set aside.
- For the doughnuts:
- Combine the dry ingredients in a large bowl and stir until combined. In another bowl, whisk all of the wet ingredient together until fully combined. Pour the wet mixture into the dry ingredients and stir with a large spoon until just combined, being careful not to overmix. Let sit for 5 minutes. The batter will be very thick and not pourable.
- Spoon the batter into your doughnut pan, filling to just below the top of the molds. Do not pack the batter down.
- Bake for 18-22 minutes, until golden brown around the edges or a toothpick inserted in the center of a doughnut comes out clean. Allow the doughnuts to cool in the pan for 5 minutes before removing with a thin spatula. Let cool before topping with glaze.
- For the glaze:
- Whisk together the powdered sugar, maple syrup and almond milk until smooth. Dip tops of the doughnuts in the glaze, allowing the glaze to coat the doughnut. Sprinkle with sea salt (a pinch for every few doughnuts). Place on cooling rack or cookie sheet to let glaze harden.