Vegan, Gluten Free, Carob Donuts

Preheat oven to 350.
In a mixing bowl add and mix:

1 Cup Rice Flour Mix

1/2 Cup Carob Powder (works with cocoa too)

1 1/2 tsp Baking Powder​

1 tsp Konjac Powder

1/4 tsp Celtic Sea salt

 

In a measuring cup add:

1/2 Cup Maple syrup

3/4 Cup Coconut Milk

1/2 tsp Vanilla Extract

1/4 Cup Melted Coconut oil

Blend wet ingredients with a stick blender.
Add wet ingredients to mixing bowl and blend until well mixed.

Place batter in a silicone donut pan using a pastry bag or a large Ziploc bag with a hole in the corner.

Bake at 350 for 12 minutes.

When done, remove from oven and flip tray over onto a wire​ rack to cool. The donuts should all fall out nicely.

These donuts are delicious while still warm and fresh from the oven. I didn’t see the need for icing but that is optional. If I find an icing recipe that I like, I will add it here later. Enjoy!

​Peanut Butter Oatmeal Cookies (GF)

Preheat oven to 350 degrees

Cover two large cookie sheets with parchment paper
In a mixing bowl, beat for one minute:

1/2 cup organic real maple syrup

1 egg

1/2 tsp vanilla extract
In a separate mixing bowl, whisk together:

1 1/2 cup organic oats

3/4 cup rice flour mix

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp cream of tartar

1/2 tsp Konjac powder

1/4 tsp Celtic sea salt

 

Mix together wet and dry ingredients then add:

1/4 cup plus 2 Tbsps of melted Coconut oil

1/3 Cup Maranatha Peanut Butter
When well mixed, use a cookie scoop to place 8 cookies per sheet on the cookie sheets 2 inches apart. Cookies will spread. Makes 16 cookies.

Bake @ 350 for 14 minutes.