Mini Donut Bites with Coconut Butter Frosting grainfree/vegan/gluten-free

Mini Donut Bites with Coconut Butter Frosting grainfree/vegan/gluten-free

Vanilla Donut/Cupcake Batter

1 3/4 cup fine almond flour 

1/2 cup tapioca flour 

1/2 cup coconut sugar

1 tsp vanilla powder 

2 tsp baking powder 

1/2 cup full fat coconut milk

1/2 tsp apple cider vinegar

1/4 cup coconut oil 

pinch of salt 

Whisk all the dry ingredients together well. Melt coconut oil, when cooled add it a bowl with the coconut milk and apple cider vinegar. Add dry to wet ingredients and mix well. Greece a donut pan with a little coconut oil if you have one (also a cupcake tin will work just as well) and fill 3/4 the way. Bake at 350F for 10 minutes (depending on the size of your pan) check to see if done with a toothpick. Let cool completely before icing!  

Raw Coconut Butter Frosting/Icing

1⁄2 cup melted coconut butter/manna (not coconut oil!)

1 -2 tbsp coconut nectar

1⁄2 cup warm water

In a blender combine the coconut butter/manna and coconut nectar. With the blender running on low, slowly drizzle in warm water. When nicely emulsified (about 2 minutes) scoop out into a dish. Place in the fridge if it needs to harden a bit to spread evenly. 

I used ColorKitchen Sprinkle 

 

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