Apple Cider Donuts with Maca Glaze
3 tbsp + 3 tsp water or dairy/non-dairy milk
6 tsp grape seed or olive oil
6 tsp. raw apple cider vinegar
1 box Simple Mills Pancake & Waffle Mix
1/2 cup medjool dates
4 tbsp boiling water
4 tbsp coconut oil
1 tsp maca powder
A pinch of sea salt
Chopped roasted pecans
HEAT a 12-serving nonstick donut pan.
WHISK wet ingredients until frothy and then stir in pancake & waffle mix. Fill bottom well of donut pan full with batter. Bake for 10-15 minutes or until golden brown and spongy in the center.
REMOVE from the oven and let cool for 5 minutes in the donut pan. Remove the donuts from the pan and let cool for 10 minutes.
PREPARE the glaze by soaking the dates in boiling water for 15 minutes. Add to a blender along with the coconut oil, maca powder and sea salt. Blend until smooth.
TRANSFER to a small bowl and dip each of the donuts into the glaze. Use a rubber spatula to smooth out the glaze. Place on the cooling rack, garnish with chopped pecans and hemp hearts.
1/4 cup + 2 tbsp coconut sugar, powdered in a coffee grinder
1 1/2 tsp ground cinnamon
Skip the glazing step and toss each donut in the cinnamon and sugar mixture, while the donuts are still warm.