- 1 Egg
- 2 Tbs Coconut Oil, Melted
- 1/2 Cup Almond Milk
- 1/2 Cup Rice Malt Syrup
- A Pinch of Salt
- 1 Cup Buckwheat Flour or GF All-Purpose Flour
- Pinch of baking powder and soda
- 1 Tsp Cinnamon
- 1 Cup Greek Yoghurt
- 2g Stevia Granules
- 1 Tsp Vanilla Extract
- 1 Packet of Bioglan 'Cacao Coconut' Coconut Chips
Preheat the oven to 170 degrees.
For the donuts, combine all dry ingredients in a large mixing bowl. Now add all the wet ingredients.
Mix well until fully combined and there are no lumps. Grease your donut tray with coconut oil spray. Pour mixture evenly to make 6-8 donuts. Bake in the oven for 8-12 minutes. Pierce with a skewer to make sure they're cooked.
While the donuts are cooling, make the glaze. In a large mixing bowl, combine the yoghurt, stevia and vanilla with a whisk.
Using a spatula, carefully ice each donut and top with a sprinkle of Bioglan's Cacao Coconut Chips. Store in an air tight container, in the refrigerator.
Recipe byThe Cheeky Foodie