These Pink Glazed Donuts by Stelle and Co Bakes receive a sweet and crunchy final dusting of Unicorn Tracks sprinkles.
Preheat the oven to 375 degrees. Generously oil a nonstick or silicone donut pan. Silicone donut pans work the best!
In a large bowl or measuring cup, mix the plain yogurt and lemon juice, and let sit for several minutes. Add in the eggs, syrup, and coconut sugar.
In a separate bowl mix all dry ingredients. Combine wet and dry.
Carefully spoon in the batter to each donut mold, filling about 3/4 of the way full. Bake for 18 minutes, or until the edges are light golden brown.
Prepare glaze ingredients in a small bowl (soften coconut butter first in the microwave).
Let cool completely while you make the topping. When they cool, gently carve out each donut with a spatula.
Dip each donut in glaze.
You need:
1 C almond flour (packed)
1/4 C coconut flour
1/4 C tapioca flour or arrowroot starch
2 tsp baking powder
1/3 C plain dairy-free yogurt OR full-fat coconut milk mixed with 1 tsp lemon juice or apple cider vinegar
1/4 - 1/3 C coconut or maple sugar (to taste)
1/4C maple syrup
2 eggs, beaten
1 tsp vanilla
1/2 tap almond extract
For the glaze: