carob donuts

Name: carob donuts
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Yield: 12 donuts
Ingredients: 2.333 cup milk of choice (cashew, almond, oat); 2.5 tablespoons avacado oil; 1.5 teaspoons lemon juice; 1 teaspoon pure vanilla extract (non-alcohol); 0.75 cup spelt flour or all-purpose flour; 0.333 cup organic coconut sugar + 2 tablespoons; 0.25 cup Australian organic roasted carob powder; 1.5 teaspoons baking powder; 0.25 teaspoon pink salt

[[ recipeID=recipe-8lntspfsa, title=carob donuts ]]

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2 ⅓ cup milk of choice (cashew, almond, oat)
2 ½ tablespoons avacado oil
1 ½ teaspoons lemon juice
1 teaspoon pure vanilla extract (non-alcohol)
¾ cup spelt flour or all-purpose flour
⅓ cup organic coconut sugar + 2 tablespoons
¼ cup Australian organic roasted carob powder
1 ½ teaspoons baking powder
¼ teaspoon pink salt

Instructions

Instructions: Heat oven to 350*F. Lightly grease donut pan. In a small mixing bowl, whisk together the milk, oil, vinegar, and vanilla. Let sit at room temperature for at least 5 mins. In a medium mixing bowl, combine all remaining ingredients except glaze and stir well. Pour wet ingredients into dry and stir until evenly mixed. Portion the batter evenly among 6 donut molds so that each is about two-thirds full. Bake for 13 minutes, until donuts have risen and a toothpick inserted into one comes out clean. Take out of oven and allow to cool for 10 minutes before removing from the pan. For a hard glaze, chill doughnuts directly after frosting. Frosting Glaze: 1/2 cup organic Aussie carob chips melted with 2 tablespoons avacado oil. *Combine ingredients and stir until creamy then dip each donut on one side.

carob donuts