Breakfast Cinnamon Bun Donuts
Ingredients
- 1 cup white unbleached flour
- 1 cup spelt flour or any other gluten free flour like oat/quinoa or teff
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/4 cup melted cooled coconut oil
- 1 tsp vanilla essence
Cashew cream cheese
- 1 cup soaked cashews (soak in water for at least three hours)
- 1-2 tbsp lemon juice
- 1 tbsp maple syrup
- Pinch of salt
Almond butter caramel
- 1/3 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- Pinch of salt
Preparation
Preheat oven to 175 degrees Celsius or heat up the donut baker.
Sift together the flours, baking powder, baking soda, salt, and coconut sugar. Set aside.
Mix together the milk, apple cider vinegar, and coconut oil. Let it curdle slightly for 5-10 minutes.
Mix the curdled mixture with the flour mixture. Leave for another five minutes.
Scoop the mixture into a ziplock bag, snip off the end, and pipe into a donut maker or pan.
Bake for 5-8 minutes until brown, then remove to cool.
Blend together all the frosting ingredients until smooth and place in the fridge to cool.
For the almond butter caramel, melt and mix well, then scoop into a ziplock bag and snip off the end.
Smear the frosting onto the donuts and then pipe over the almond butter caramel. Sprinkle over some extra sugar if desired.
