DIRECTIONS:

DOUGHNUTS

Step 1

Preheat oven to 350 degrees.

Step 2

Spray 2 (6 doughnuts each) doughnut pans with cooking spray and sprinkle with some almond flour. Tap out the excess flour.

Step 3

In the bowl of a food processor fitted with a steel blade, combine the almond flour, baking soda, salt, cinnamon, and nutmeg. Pulse a few times to combine.

Step 4

Add the remaining doughnut ingredients and process until smooth.

Step 5

Scrape the dough into a large food storage bag, snip off about ½ inch from one corner and pipe the batter into the prepared pans filling each hole almost full.

Step 6

Bake for 15 minutes or until the doughnuts spring back when touched lightly and a toothpick inserted into the center comes out clean.

Step 7

Let cool in the pans for 5 minutes then remove the doughnuts to a wire rack to finish cooling.

CINNAMON GLAZE

Step 1

Put the organic coconut palm sugar and tapioca starch in a clean coffee or spice grinder (or in a high powered blender) and process until it looks like powder.

Step 2

Put into a bowl, stir in the cinnamon and vanilla. Stir in some almond milk, one tablespoon at a time, until it turns into a thick glaze.

Step 3

Place a piece of waxed or parchment paper under the cooling rack and drizzle the glaze onto the doughnuts.