1/2cupunbleached all purpose flour(or regular white flour)
1/3cupcoconut sugar(or raw cane sugar)
2tbspunsweetened apple sauce
2tbspflavour-free coconut oil
1tspapple cider vinegar
For the glaze
1tspraw cacao nibs
For the donuts
Preheat the oven to 180˚C and lightly grease a donut pan.
Prepare the flax “egg” by mixing the ground flaxseed with the water and set aside for 10 minutes to allow it to firm up.
In a mixing bowl add the flours, baking powder, sugar and cinnamon and mix together.
In a small saucepan over low heat add the non-dairy milk, apple cider vinegar, apple sauce, vanilla essence and coconut oil and stir until the coconut oil has just melted and everything is mixed together.
Remove the saucepan from the heat and add the contents to the mixing bowl with dry ingredients. Add the flax “egg” to the bowl and mix everything together until combined.
Fill the donut moulds about 3/4 full with the mixture and smooth with your finger to even it out.
Bake for 10-12 minutes until a skewer poked into the donuts comes out clean. Leave to cool on a wire rack.
For the glaze
Place the coconut oil and maple syrup in a small microwave bowl and microwave for around 20 seconds or until they both have melted into a runny liquid.
Mix the peanut flour in with the coconut oil and maple syrup. Drizzle over the cooled donuts and top with a sprinkling of raw cacao nibs.