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 beetroot 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.