GLAZED REISHI DOUGHNUTS

MAKES

12

PREPARATION TIME

10 minutes + 15 minutes cooking time

METHOD

STEP 1:
Preheat the oven to 180℃.

STEP 2:
Mix the dry ingredients together in a bowl.

STEP 3:
Mix the wet ingredients together in a separate bowl.

STEP 4:
Gently fold the dry ingredients into the wet ingredients just until incorporated. Don’t over mix the batter.

STEP 5:
Using a piping bag or a large ziplock bag with the corner cut out, pipe the doughnuts into a greased doughnut pan filling about ¾ of the way full. Or you can spoon into a muffin tray if you don’t have one for doughnuts and don’t mind a muffin-shaped doughnut.

STEP 6:
Bake for 8-10 minutes or until a toothpick comes out clean. Let cool completely before glazing.

STEP 7:
To glaze the doughnuts, blend all the glaze ingredients together, pour in a bowl, then dunk each doughnut into the glaze. Top with shredded/desiccated coconut and edible flowers. Let them sit for the glaze to firm up slightly. Or skip the glaze and dust with finely-milled coconut sugar and cinnamon mix.

NOTES:
♥ To get the iconic shape of doughnuts you need a doughnut pan, but if all you have is a muffin tray you can use that too. ♥ For a healthy flour alternative use a ratio of ½ whole wheat, ½ oat flour, even chickpea flour can be used as a healthy, protein-packed flour alternative. ♥ More reishi can be added to get more medicinal effect, but keep taste-testing as it can be bitter. ♥ The macadamia nut butter can be substituted with tahini, cashew, almond or smooth peanut butter.

INGREDIENTS

• 2 C gluten-free flour (can sub 1:1 white flour)
• ½ C coconut sugar
• 1½ tsp Reishi Powder
• 2 tsp baking powder
• 2 tsp baking soda (bicarbonate soda)
• ¼ tsp salt
• 1¼ C almond milk
• 1 tsp apple cider vinegar (can sub regular grape vinegar)
• 3 Tbsp Coconut Blossom Nectar or maple syrup
• 1 tsp vanilla extract

Optional extras:

• ¼ C beet juice
• 1 heaped Tbsp blueberry powder, or fresh or crushed freeze-dried blueberries
• coconut sugar and cinnamon mix
• desiccated coconut and edible flowers for toppings

Basic glaze:

• ½ C macadamia nut butter
• 3 Tbsp Coconut Blossom Nectar
• 2 tsp of coconut oil or Cacao Butter, melted

Glaze flavour options:

• 1 Tbsp Cacao Powder
• pinch of sea salt

or

• ⅓ C fresh or freeze-dried blueberries (we used fresh in our recipe)

or

• ½ tsp vanilla powder or extract