2 Tbsp Wildbag Raw Superfood Protein - Organic Cacao
1 cup gluten free flour blend
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened almond or coconut milk
1 tsp white or apple cider vinegar
1/3 cup coconut sugar
3 Tbsp vegan butter, melted
1 tsp pure vanilla extract
Dark sugar free cooking chocolate for glaze
1 cup coconut sugar
1/4 cup cocoa powder
1 Tbsp vegan butter, melted
1/2 tsp pure vanilla extract
Preheat oven to 200 degrees. Spray standard-size doughnut pan with nonstick cooking spray.
Sift together flour, baking powder, Wildbag protein, baking soda and salt. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add sugar, melted butter and vanilla. Stir in flour mixture until just combined.
Spoon batter into ziplock bag (or piping bag) and cut tip. Pipe batter into prepared doughnut pan.
Bake doughnuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
To make chocolate frosting, melt refined sugar free dark chocolate
When dougnuts are mostly cool, dip tops into glaze to coat and sprinkle on desiccated or chopped walnuts. Let set for 10-15 minutes. Doughnuts are best served right away or same day.