Chocolate Chai Doughnuts

Ingredients:
- 1 1/2 cup almond flour
- 1/2 cup arrowroot flour
- 3 tsp baking powder
- 1 tsp cinnamon or chai spice
- 1/2 tsp Salt
- 1 banana
- 2 tbs ground flax seeds and 5 tbs hot water set aside for min 15 minutes
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 3/4 cup almond milk
- 3 tbsp coconut oil, melted
Icing:
- 4 tbsp cacao powder
- 2 tbsp coconut oil
Method:
- Preheat the oven to 180 degrees.
- In a large mixing bowl, combine the dry ingredients
- Add the flax seed mix, coconut oil, syrup, vanilla extract, and milk until well combined.
- Grease your donut pan with coconut oil. Pour the batter into the donut mold.
- Separately, mix the coconut oil and cacao powder in a small bowl until well combined for the icing
- Bake the doughnuts for 15 - 20 minutes. Remove donuts from oven, and allow to cool completely on a wire rack before icing
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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