1 cup Almond Flour

¼ cup Coconut Sugar

1 tsp Baking Powder

Pinch Salt

3 Eggs

¼ cup Milk of Choice

¼ cup Coconut Oil

1 tsp Vanilla Extract

½ cup Fresh Raspberries 

¼ cup Pistachios, roughly chopped

Raspberry Glaze

½ cup Fresh Raspberries 

1/3 cup Coconut Yoghurt

1 tbsp Maple Syrup

Optional Coconut Flour, to thicken

Optional Milk of Choice, to thin

1. Preheat oven to 180 degrees and grease a donut tin. 

2. Combine almond flour, coconut sugar, baking powder and salt in a large bowl. 

3. In a separate bowl, whisk eggs, milk, coconut oil and vanilla. 

4. Pour wet ingredients into dry and stir to combine. 

5. Pour mixture in donut tin and poke a few raspberries into each batter of donut. 

6. Bake for 17-20 minutes or until a skewer comes out clean. Allow to cool. 

7. Meanwhile, blitz raspberries, coconut yoghurt and maple syrup in a blender until there is a smooth consistency (to thicken icing add 1 tbsp of coconut flour at a time, to thin add 1 tbsp of milk at a time). Place in the fridge to thicken whilst the donuts cook/cool. 

8. Spread the icing on the donuts and sprinkle with pistachios.