Just because something is vegan and just because something is gluten free doesn’t mean it is flavorless. These little gems pack a punch in the flavor department. Really makes you wonder why companies add so much chemical “flavoring” when natural foods have enough flavor on their own. Eat close to nature and you’ll have all the flavor your little tastes buds desire. I promise!
Again, like most of my recipes, these come together pretty quick.
1 cup gluten free flour
1/4 cup coconut palm sugar
1 1/2 tsp aluminum free baking powder
1/4 tsp Himalayan sea salt
1/4 tsp nutmeg
1 tsp of cinnamon
1 cup almond or cashew milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla
1 chia egg**
- Mix all dry ingredients in a large bowl.
- Add all wet ingredients (except the egg/chia egg) into a small sauce pan and heat until warmed but not bubbling.
- Pour the wet ingredients into the dry ingredients then add the egg replacement.
- Ladle the batter into your donut pan and bake at 350 for 12 minutes.
** To make a chia egg, use 1 tbsp of chia seeds and mix with 3 tbsp of water. Let it sit for a moment and it’ll turn gelatinous.