prep time: 15 min

cook time: 10 min

total time: 25 min

servings: 12

ingredients:

doughnuts:

• arrowroot powder or cornstarch, for dusting the pans
• 1/2 cup almond flour
• 1/3 cup oat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoon terra matcha organic culinary matcha
• 1/3 cup maple syrup
• 1 egg
• 3/4 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 3 tablespoon coconut oil, melted
• 1/4 teaspoon peppermint extract

glaze:

• 1/4 cup + 2 tablespoon unsweetened almond milk
• 1 teaspoon terra matcha organic culinary matcha
• 1/2 cup coconut butter
• 1 tablespoon powdered sugar
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• pinch of salt
• crushed peppermint candy, for topping

directions:

1. preheat the oven to 350°F. grease two 6-hole doughnut pans with coconut oil and coat with arrowroot powder or cornstarch, shaking to discard any excess.
2. in a large bowl, combine the almond flour, oat flour, all-purpose flour, baking powder, baking soda, salt, and matcha.
3. in a medium bowl, whisk together the maple syrup, egg, almond milk, lemon juice, coconut oil, and peppermint extract until well incorporated.
4. add the wet ingredients to the dry and gently fold with a rubber spatula and be sure to not over-mix.
5. spoon the batter into the prepared pans and bake for 10 minutes.
6. remove the pans from the oven and allow the doughnuts to cool for 5 minutes. remove the doughnuts from the pans and place them on a wire rack to cool completely.
7. meanwhile, make the glaze by heating the almond milk in a small pot over low heat. sift in the matcha and whisk to combine. mix in coconut butter, powdered sugar, maple syrup, vanilla extract, and salt.
8. once the doughnuts are cooled, dip each doughnut into the warm glaze, place them glazed-side-up on a cooling rack, and sprinkle with crushed peppermint candy.
9. allow the glaze to set before serving.
10. enjoy!