Gluten-Free Spirulina Matcha Donuts
These fun and delicious Gluten-Free Spirulina Matcha Donuts are soft, fluffy, and topped with a healthy sweet glaze.
Equipment
- Donut Pan
Ingredients
- 2 cups gluten-free all-purpose baking flour I like Bob's 1:1 Ratio Baking
- 1/2 cup monk fruit sweetener or coconut sugar
- 2 eggs
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground flax seeds (optional)
- 1 tsp hemp seeds (optional)
- 1 tsp salt
- 3/4 cup dairy-free milk
- 1/2 cup coconut oil
- For the Spirulina Matcha Glaze
- 1/3 cup wildflower honey
- 1 tsp matcha powder
- 1/4 tsp spirulina powder
Instructions
- Preheat oven to 350
- In a large bowl, mix together the flour, cinnamon, sugar, salt, and baking powder, set aside.
- In a small bowl, whisk together the eggs, milk, vanilla extract, and coconut oil.
- Powder the wet ingredients into the dry ingredients.
- Spray donut pan with non-stick spray.
- Using a spoon, add the batter and fill each donut 3/4 of the way up.
- Bake for 20-22 minutes.
- Meanwhile, make the glaze... In a shallow bowl, add all the glaze ingredients and mix them together until nice and shiny.
- Remove and cool for 5 minutes before transferring to a wire rack.
- Dip each donut into the glaze and place it back on the rack for another 5-10 minutes to allow for it to set.
- Store in an airtight container in the fridge for about 3 days or freeze.
- Enjoy!
- Allow to cool for another 25 minutes.