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Maqui Glazed Donuts

When breakfast is this beautiful (and nutrient-dense), you won't be able to stop after just one. But, who says you have to? 


8oz Buckwheat (ground)

¾ cup Roasted Almonds (ground)

¼ cup Brown Rice Flour

1 Tbsp Tapioca Flour

1 tsp Baking Powder

½ cup Navitas Organics Coconut Palm Sugar

6 Tbsp Coconut Oil

3 Eggs

1 tsp Ground Cardamom

1 tsp Nutmeg


1 Cup Xylitol Powdered Sugar

4 Tbsp Almond Milk

1 Tbsp Navitas Organics Maqui Powder


Preheat oven to 325F. In a large bowl, whisk together all dry ingredients. In another small bowl, whisk together eggs and coconut oil. Slowly combine wet ingredients with dry ingredients. Mix batter carefully until fully combined. 
Fill well-greased (with coconut oil) donut pan, making sure each is ¾ full. Bake for 10-12 minutes. Let cool in pan for 10 minutes, then carefully remove donuts from the pan. Cool on rack before glazing.
In a small bowl, whisk together 3 Tbsp almond milk and the Maqui Powder. Add another Tbsp of almond milk and the powdered sugar. Stir well and dip donuts into glaze. 

Submitted by Julia Koban aka @delight.fuel