cooking with essential oils is nothing new, I know. but if you've never tried the perfect pair of rose + geranium, mmmm you've never done it right! the floral-y sweetness of this glaze over a light, yet dense coconut vanilla donut.. makes my tummy sing pretty summer songs.
these guys are fail proof & quite easy to whip together. I made them with coconut flour, which can turn out interesting sometimes, but worked perfectly here.
nothing but whole food ingredients in these babies. makes them perfect for anyone!
makes 6 donuts
ingredients:
4 large organic cage free eggs
1/4 c melted organic ghee or coconut oil
1/4 c coconut milk
1/4 c raw honey
1 t acv (braggs apple cider vinegar)
1 t vanilla extract
1/2 c organic coconut flour
1/2 t baking soda
1/4 t high quality sea salt
-preheat oven to 350F & generously grease a donut pan with ghee.
-in a bowl add the eggs and butter and beat on high with an electric whisk. add in the milk, honey, acv & vanilla and beat again until fluffy. with the beaters going, slowly pour in a little flour at a time until all combined. add in baking soda & sea salt & beat on high for 30 seconds.
-using a spoon or a plastic bag with the corner cut off, carefully fill each mould evenly. place in the oven and bake for 15-18 minutes until edges are golden. flip over the pan onto a cooling rack and let donuts cool completely.
glaze:
-bring 1/2 c honey to a boil in a small saucepan. simmer for 8 minutes & remove from heat. add in 1 T coconut butter, 1 T almond butter, 1-2 T organic blueberry juice & 3 drops each of rose & geranium oil. whisk well & cool.
-dunk each donut in glaze and place back on wire rack. add toppings of choice and enjoy a healthy (but not necessarily healthy-tasting) breakfast with some ice cold homemade nut mylk.
*store in fridge up to a week.
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