Chocolate Pumpkin Donuts with Blueberry Lavender Glaze
Ingredients
- 1 cup of all purpose flour
- 1/2 cup of coconut sugar
- 1/4 cocao powder
- 2 Tbspn of melted coconut
- 1.5 tsp of baking powder
- pinch of salt
- pinch of nutmeg
- pinch of cinnamon
- 1/2 cup of almond milk
- 1/2 tsp of ACV (apple cider vinegar)
- 1/2 tsp of vanilla
- 1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)
- 4 T of pumpkin purée
Glaze
- 1 cup of wild blueberries
- a few flowers of lavender
- 3 cups of icing sugar
- 2 T of oat milk
- 3 T of blueberry mixture after sieved
- if avail, add 2 tsp of blue spirulina
Preparation
Preheat oven to 350F.
Combine all the wet ingredients in a separate bowl.
Mix the dry ingredients in a second bowl.
Add the wet ingredients to the dry ingredients.
Put them into a donut mould and bake for 9-10 minutes.
Let it cool completely before attempting to glaze or place into the fridge as an alternative.
Glaze
Boil both blueberries and lavender on low heat for 10 minutes.
Sieve and keep the pulp for jam.
Add all the ingredients together in a medium bowl and mix on high for 30 seconds.
If it’s too thick or too thin add more icing sugar or milk, respectively.
Dunk with a fork and leave on wire rack.
Decorate!
