2 1/4 cups Almond Meal
1/2 cup Coconut sugar
1 tsp baking soda
1 tsp Apple cider vinegar
3/4 cup Unsweetened Almond Milk
Refined Sugar free Jam (I used St Dalfour strawberry jam)
- Pre-heat your pie maker or Preheat the oven to 180° celsius.
- In a medium-sized bowl whisk together almond meal, coconut sugar & baking soda.
- Once combined, add in eggs, milk & apple cider vinegar then mix thoroughly (no clumps).
Oven – Spray your donut pan with coconut oil spray and fill each donut 2/3 – 3/4 full then bake in the oven for 10 – 12 minutes. Remove from the oven and let cool before transferring to coat. Once cooled using a sharp knife or skewer make a whole in the centre of your donut then using a piping bag pipe in your jam.
Pie Maker – Spray your pie maker with coconut oil spray then add 1-2 scoops of the mixture to each spot (make sure the bottom is covered) leave open & cook for about 2 minutes then add 1 tsp of jam to the centre of each, then add another scoop of the mixture to top & cover the jam, bake for 8-10 minutes. (You won’t need to reapply the spray in between each set they shouldn’t stick). Remove from the pie maker and transfer to a cooling rack or plate lined with baking paper.
If the jam has leaked through the bottom of the donut you may need to add more mixture to the bottom or cook it for longer before adding the jam.
You can make them in the pie maker without jam then add after like the oven baked, if so just add mixture 2/3 to 3/4 full then bake for 8-10 minutes.
In a microwave safe bowl add 2 tbsp on Margarine and melt in the microwave for 30sec until melted.
In a small bowl add coconut sugar or stevia.
Dip the top of a donut into the margarine then the coconut sugar then serve. Repeat with each Donut.
Donut can be stored in an airtight container.
They are best kept refrigerated & are freezer friendly.