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Ingredients :

  • 1 cup gluten-free all-purpose flour
  • 1 cup almond flour, *see note below if nut-free
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/4 cup dairy-free milk
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 1 tbsp apple cider vinegar
  • 1/4 cup oil (avocado, coconut, olive, etc.)
  • 1 cup PASCHA White Baking Chips
  • Beetroot powder (optional)
  • Edible flowers (optional)

Directions:

  • Preheat oven to 350 F.
  • In a mixing bowl, whip aquafaba until peaks form. Set aside.
  • In a separate mixing bowl, whisk together the maple syrup, apple cider vinegar, applesauce, oil, dairy-free milk, and vanilla extract until combined,
  • Add the gluten-free flour, almond flour, baking soda, baking powder, and salt. Mix.
  • Fold in the whipped aquafaba and pour batter into donut pan until full. Bake at 350F for 15-20 minutes, or until golden brown and set.
  • Let cool.

Melt PASCHA White Baking Chips and add beet rood powder if desired. Dip each donut into melted chocolate and let set.
Top with edible flowers or other decorations, ENJOY!
*If nut free, replace the 1 cup almond flour with 1/2 cup coconut flour.

 

 

 

 

 


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