Ingredients:
- 1 1/4 cups of gluten-free all-purpose flour
- 1/4 cup of coconut sugar
- 1 tbsp. of matcha powder
- 1 1/2 tsp. of baking powder
- 1/4 tsp. of pink himalayan salt
- 3/4 cup of unflavored soy or almond milk
- 1/4 cup of coconut oil
- 2 tsp. of vanilla extract
- 1/4 cup of finely chopped almonds
Almond Glaze:
- 1/2 cup of powdered sugar
- 1 tbsp. of unflavored soy or almond milk
- 1/2 tsp. of almond extract
Directions:
- Preheat the oven to 350°F and lightly oil donut pan.
- Stir together all dry ingredients: flour, sugar, matcha, baking powder, and salt. In a separate bowl, stir together soy milk, melted coconut oil, and vanilla. Slowly stir in the liquid mixture into the flour mixture until a thick batter forms.
- Fill the donut pan with the batter and place into the oven to bake for 10 to 12 minutes.
- Remove the pan from the oven and place on a cooling rack.
- Mix all of the glaze ingredients in a bowl. Once cool, dip the donuts into the glaze and set them on a plate; garnish with chopped almonds.
- Garnish with the chopped almonds.
