Chocolate Pumpkin Donuts
Ingredients
- chocolate pumpkin donuts w/ blueberry lavender glaze
- 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 of acv
- 1/2 tsp of vanilla
- 1 flax egg
- 4 t of pumpkin purée
- 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
Boil both blueberries & lavender on low heat for 10 mins
Sieve & keep the pulp for jam
Add all the ingredients together in a medium bowl & mix on high for 30 sec. If it’s too thick or too thin add more icing sugar or milk, respectively. Dunk w/ a fork & leave on wire rack. Decorate
Preheat oven to 350F
I combined all the wet ingredients in a separate bowl. In a second bowl I mixed the dry ingredients. Then I added the wet ingredients to the dry ingredients
Put them into a donut mould & baked for 9-10 minutes. Let it cool completely before attempting to glaze. Alternatively you can place into the fridge
