1¼ cup almond flour
¼ teaspoon baking soda
⅛ teaspoon pink salt
3 tablespoons maple syrup
½ teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
2 eggs, at room temperature, whites and yolks separated
Directions: Preheat oven to 350 degrees F. Grease your 6-mold donut pan with coconut oil.
Wet and dry ingredients to be mixed separately. Mix all the flour, baking soda and pink salt together in a medium bowl. In another medium bowl, mix the maple syrup, vanilla, coconut oil, apple cider vinegar and egg yolks together. Leave egg whites aside for now.
Mix the wet with dry. In a bowl, beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.
Equally distribute the batter between the 6 donut molds, fill to about ¾ of the way. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden. Allow the donuts to cool before removing them from the molds.
For the chocolate ganache icing: 1/2 chocolate chips, 1 tablespoon coconut butter melted in a saucepan. Dip the donuts once cool, add desired toppings.
*original photo, modified recipe from Sweet Laurel Bakery