Gingerbread Donuts with Eggnog Glaze

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 2 tbsp Coconut sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Beer, Wine & Liquor

  • 3 tbsp Egg nog

Found on khnutrition.com

Description

Ingredients

• 1 1/2 cups blanched almond flour
• 1 1/2 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 2 TBSP coconut sugar
• 1/2 teaspoon salt
• 2 TBSP coconut oil, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup powdered sugar
• 3 TBSP egg nog
• 1 teaspoon vanilla extract
• 1 TBSP coconut oil, melted

Directions

• Preheat oven to 350* F and grease donut pan (I use coconut oil to do this). Combine dry ingredients in a large bowl. In a separate bowl, mix together wet ingredients. Stir wet ingredients into dry until batter is formed. Pour batter into a pastry bag (or ziploc bag with corner snipped) and fill donut pan. Bake donuts for 25-30 minutes or until donuts begin to brown. Place on a rack to cool for a few minutes. To make glaze, stir eggnog, vanilla and coconut oil into bowl of powdered sugar. Dip half of donut into glaze and return to cooling rack to set.