Caramel Latte Donuts

I've been loving these for an afternoon snack this week, and with these I get to drink my coffee and eat it too!

FOR THE DONUTS (makes 12)

• 1.5 cup gluten free flour

• 2 tsp baking Powder

• 3 tbsp coconut sugar (or 3 tbsp of dates pureed)

• Pinch of Salt

• 1 banana, mashed

• 2 tbsp almond or cashew butter

• 1 tsp vanilla extract

• 2 tsp instant coffee dissolved in 1/4 cup warm water

• 1.5-2 cup almond milk (coconut milk would work too)

• 3 chia eggs (3 tbsp chia seeds + 6 tbsp water)

• 1 tsp apple cider vinegar

1. Preheat your oven to 180 degrees celcius, fan-forced and grease 12 donut pans/moulds.

2. Place all the dry ingredients in a bowl and combine.

3. Separately combine all the wet ingredients and add into the dry mix, and combine.

4. Spoon mixture into your donut moulds and bake for 12-15 minutes or until a skewer comes out clean.

5. Set aside to cool.

FOR THE COCONUT CARAMEL GLAZE

• 1/2 cup Canned Coconut milk

• 2 tbsp Coconut sugar

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• Pinch of Salt

1. Combine coconut milk, sugar and salt over medium heat.

2. Bring to boil and lower temp to simmer. Simmer for 10-20 minutes, stirring occasionally. Stir more towards end of cooking.

3. Remove from the heat and stir in coconut oil and vanilla.

4. Allow to cool slightly before dipping the donuts into the glaze to ice.