12
10 minutes + 15 minutes cooking time
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.
