Makes 12 donuts:

2 cups unbleached all purpose flour
1 ½ cup almond milk or other plant milk
½ cup sugar
1 tsp baking powder
½ cup avocado oil
½ tsp almond extract

Preheat oven to 190 degrees Celsius (374 F).
Mix ingredients in a large bowl; for easier mixing and working out lumps, you can use an immersion/stick blender. Grease donut pan and over-pour the dough in such a way that the middles are also covered. This is where you will be placing the jam once they are ready; bake for 15 minutes. Then, begin making the glaze.

PB donut glaze:

½ cup melted coconut oil
5 tbsp PB2 or other powdered peanut butter
½ cup sugar
Toppings: raspberry jam, nuts, desiccated coconut, and/or dried fruit to sprinkle on top.

Combine ingredients until you get a glaze that is not too runny or too thick. If too runny, add more PB2. 

Once donuts have been baked, let them cool for about 10 minutes before you remove them from the pan. Use a soft spatula if you have a non-stick pan, or your hands if you have a silicone tray. 

Dip them into the glaze and sprinkle with nuts of choice. In the middle, add a dollop of jam.

Nutty Vegan donuts (or doughnuts)

Makes 12 donuts:

2 cups unbleached all purpose flour

1 ½ cup almond milk or other plant milk

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