1cup1:1 gluten-free flour(see above text for the brand I used)
1/2cupcoconut sugar
1/2cupmilkof choice
3tbspcoconut oil(melted and cooled)
1egg
1tspvanilla
1tspbaking powder
sprinklesea salt
For the glaze
3tbspcoconut butter
2tbspmaple syrup
2tbspmilk of choice
all natural sprinkles optional
Instructions
Preheat oven to 350F. Set your silicone donut pan onto a baking tray. Set aside.
Whisk together coconut sugar, milk, coconut oil, egg, and vanilla.
Next whisk in flour, baking powder, and sea salt.
Place batter into a plastic baggie. You want the batter to be as much towards one bottom corner of the baggie as possible. Cut off that corner and pipe batter into each donut mold.
Bake 14-16 minutes or until a toothpick comes out clean. Let cool.
Place coconut butter, maple syrup, and milk in a microwave safe bowl and microwave for 20 seconds or until coconut butter starts to melt. Mix together.
Once your donuts have cooled, remove them from the donut pan. Dip each donut into the glaze (I use the "bottom" side of the donuts because it usually comes out smoother!)
Double glaze each donut. Add sprinkles. Option to set in the fridge for 30 minutes to help glaze set.